Lemon-Pignoli Zucchini Pasta is an Italian cold entree dish that I love to make in the summer. This pasta dish combines many mediterranean flavors such as tomatoes, feta cheese, lemon and basil. It’s really easy to make and it’s a great dish to prepare in advance as it will keep in the refrigerator for up to 24 hours.
An optional tip is to toast the pine nuts before adding them to the dishes it will enhance the flavor. To do this, place the pine nuts in large pan. Place the pan over medium heat for about 5 minutes. Shake the pan frequently to ensure the pine nuts cook evenly.
To make my version of Lemon-Pignoli Zucchini Pasta, you will need the following ingredients:
Cook the orecchiette according to the instructions on the packaging.
Once cooked, drain the pasta and rinse under cold running water.
As the pasta cooks, toss the zucchini, tomatoes, lemon peel and juice, oil in a large bowl. Season with salt and pepper to taste.
Add the cooked pasta to the bowl. Mix well.
Stir the feta cheese and basil through the pasta and zucchini mixture. Sprinkle the pine nuts on top.
Serve immediately or place in the refrigerator for up to 24 hours. Garnish with basil sprigs.
This Lemon-Pignoli Zucchini Pasta is a delicious cold Italian entree bursting with mediterranean flavors! Try it out pronto and don’t forget to come back and leave a comment below.
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