Did you know there is a new Barilla pasta range? Do you love pasta but are concerned about eating too much carbs? I tried Barilla’s new Legume range which is a great substitute for the ordinary wheat pasta and it won’t make you feel as bloated. Their new Chickpea Casarecce is made with 100% chickpea flour (and they also have a legume pasta made of 100% red lentil flour too). Naturally rich in plant-based protein and fibre and gluten free. I had all my fresh produce from the Harvest Festival Central Coast over the long weekend in my fridge so decided to make a classic zucchini and lemon pasta.
Ingredients:
- Packet of Barilla Chickpea Casarecce pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1/2 teaspoon chilli flakes
- 2 zucchini, grated
- Zest and juice of 1 lemon
- 1/3 cup parsley, chopped
- Grated parmesan, to serve (or vegetarian hard cheese)
Method:
1) Cook pasta in a large saucepan of boiling water following packet instructions. Drain.
2) Meanwhile, heat olive oil in a saucepan on medium. Saute onion, garlic and chilli for 5 mins, until onion is tender.
3) Stir in zucchini, parsley, lemon zest and juice and cook for 2 mins. Season to taste.
4) Toss zucchini mixture through pasta until combined. Serve topped with freshly grated parmesan.
Try it. It’s simple and I’ve made loads of it to take with me as lunch to the office! A sprinkle of gourmet lemon thyme salt made by Chef Dan of The Springs Peats Ridge is really nice too!
This post was brought to you in partnership with Barilla.
