This is the kind of meal you make when the fridge has a bit of everything and you don’t feel like standing over the stove for long. It’s filling without being heavy, good warm or cold, and somehow even better the next day.
Difficulty
Easy
Prep time
15 minutes
Cook time
10 minutes
Total time
25 minutes
Servings
2–3
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Ingredients
Instructions
- Bring a pot of salted water to a boil and cook the pasta until just tender. Drain and let it steam dry for a minute.
- While the pasta cooks, cut the zucchini, pepper, and carrot into thin bite-size pieces.
- Heat 1 tablespoon of the olive oil in a wide pan and cook the vegetables over medium heat until softened but still bright. Season lightly and set aside.
- Put the pistachios, garlic, cheese, lemon zest, lemon juice, and the remaining olive oil into a small blender or food processor. Blend into a thick, spoonable sauce. Add a splash of water if needed.
- Toss the warm pasta with the pistachio sauce until coated.
- Fold in the cooked vegetables and most of the herbs.
- Taste, adjust with salt and pepper, and finish with the remaining herbs on top.
Serving ideas
This works as a stand-alone dinner, but it’s also great packed into a lunchbox or served alongside grilled vegetables or simple roasted chicken. If you want it lighter, add a handful of fresh greens just before serving.
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