21 Sep, 2024
Creamy sundried tomato and lemon pasta
It may be autumn but there's still warmth in the air, and we're clinging onto summer skies. Which makes us cling onto summery food to. This is the easiest, quickest, most delicious pasta dish, made with creamy yoghurt, lemon zest and sundried tomatoes, plus grated courgette for some extra greens and goodness. You can literally make it in 15 mins. Winner, winner, pasta dinner.
RecipesServes 2
Ingredients:
- 100g gluten free pasta
- 3 tbsp yoghurt
- 1 tbsp lemon zest
- 1 tbsp extra virgin olive oil
- Salt and pepper
- 75g parmesan, grated
- A squeeze of lemon juice
- 6 sundried tomatoes, chopped
- A handful of cherry tomatoes, halved
- 1 courgette, grated
To top:
- 1 tbsp parmesan, grated
- 1 tsp lemon zest
- Salt and pepper
- A drizzle of extra virgin olive oil
Method:
- Cook your pasta according to the instructions. Make sure to reserve approx 1 tbsp of pasta water when draining to mix with the sauce!
- Make the sauce by popping all the ingredients into a bowl together. Add the pasta when cooked and combine again.
- Serve into bowls and sprinkle with extra lemon zest, parmesan, salt and pepper and finish with a drizzle of olive oil.
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