In a large non-stick frying pan, add margarine (or butter) and oil. Over medium-high heat, melt margarine. Once melted, add onion, fry 4-5min; until onion softened and slightly browned around the edges. Set aside and prepare pasta.
In a large saucepan, place water and salt. Bring to boil, add pasta, cook 6min; until al dente. Just before pasta has finished cooking, add zucchini in with the pasta. Cook further 2min.
Drain pasta and zucchini. Transfer to the large frying pan with the onion. Mix to combine.
Stir through parmesan, season with salt and pepper. Serve while hot.
Serving Suggestion:
Leftover pasta and zucchini, remains fresh, in an airtight container, in the refrigerator, for 2-3 days.
Top Tip:
f your protein allowance permits, try replacing zucchini with 1 cup frozen peas. Super easy and tastes great.
This dish is perfect served with a large green salad which has been finished with your favourite salad dressing.
- 1 Tbsp Margarine or butter
- 1 Tbsp Olive oil
- 1 large onion, peeled, diced
- 4L water
- 2 tsp salt
- 2 ½ cups (250g) Mevalia Ditali Low Protein Pasta
- 2 medium zucchini, halved lengthwise, thinly sliced
- ¾ cup Low Protein Grated Parmesan Cheese (i.e. BioCheese Dairy Free Parmesano)
- Salt and Pepper, to taste
