A light and refreshing pasta dish where Teff Casarecce meets tender zucchini and a bright hint of lemon. Perfect for a nourishing lunch or simple dinner.
Ingredients:
200g FIFY’S GLUTEN-FREE Teff Casarecce
2 medium zucchinis, sliced into half-moons
2 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (optional)
Juice of 1 lemon
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook Teff Casarecce according to package instructions until al dente.
Reserve 1/2 cup pasta water and drain.
Prepare the Zucchini:
Heat olive oil in a large skillet over medium heat.
Add garlic and red pepper flakes, sauté until fragrant (1–2 minutes).
Add zucchini and cook for 4–5 minutes until tender but still crisp.
Combine Pasta and Zucchini:
Toss the drained pasta into the skillet with zucchini.
Add lemon juice and a splash of reserved pasta water if needed for a light sauce.
Season and Serve:
Season with salt and freshly ground black pepper.
Garnish with parsley if desired.
Serve immediately and enjoy a bright, wholesome dish.
