Silvia Colloca Recipe: Monini Olive, Zucchini, and Lemon Zest Pasta

Silvia Colloca shares her recipe for Monini Olive, Zucchini, and Lemon Zest Pasta.

‘Here’s a simple and quick pasta dish bursting with Italian flavours, my Monini Olive, Zucchini, and Lemon Zest Pasta. This meat-free dish is so simple to make and only uses a few ingredients, so my advice is to select the best you can get. Monini Classico Extra Virgin Olive Oil is perfect for cooking the zucchini to perfection and complementing their sweetness with its signature piquancy. And the olives, Leccino and Cerignola are to die for: juicy, meaty and so full of flavour! Delizioso! This delicious and quick recipe is perfect for the whole family, delivering incredible flavour in no time’, says home cook Silvia Colloca.

Prep time: 10 mins

Cook time: 15 mins

Serves: 4

Ingredients

• 1/3 cup Monini Classico Extra Virgin Olive Oil
• 5 zucchinis (thinly sliced)
• 1-2 clove garlic (skin on, bruised with the back of a knife)
• Salt flakes
• 400g dried pasta
• 1/3 cup Monini Leccino and Cerignola pitted olives, roughly chopped
• 1/3 cup pecorino (freshly grated)
• Freshly ground black pepper
• Basil leaves and finely grated lemon zest to serve

Method

1. Heat 2 tablespoons of extra virgin olive oil in a large frypan over medium heat, add the thinly sliced zucchini and 1-2 bruised garlic cloves and cook, stirring, for 5-6 minutes or until golden.
2. Season with salt. Discard the garlic and set aside.
3. Meanwhile, bring a large saucepan of salted water to the boil. Add in 400g pasta and stir well. Cook, stirring occasionally, until al dente (generally 1 minute less than the cooking time recommended on the packet).
4. When the pasta is ready, return the frypan with the zucchini to a medium heat. Using a slotted spoon, transfer the pasta straight to the frypan, dragging a little of the cooking water with it, then toss well to combine with the oil and zucchini. 
5. Remove the pan from the heat and add the pecorino. Stir vigorously to allow the residual heat from the pan to melt the cheese and create a luscious sauce.
6. Add the chopped olives and stir through. Divide among bowls and serve immediately with a good grinding of fresh black pepper, lemon zest and drizzle with extra virgin olive oil. Garnish with basil leaves.

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