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Home > Vitafriendspku > Recipes > Ditali Pasta with Zucchini and Parmesan
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Ditali Pasta with Zucchini and Parmesan

  • RECIPE MAKES: 4 serves
  • PREP TIME: 5min
  • COOK TIME: 15 min
Step 1

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. 

Step 2

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. 

Step 3

Drain pasta and zucchini. Transfer to the large frying pan with the onion.  Mix to combine. 

Step 4

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