Premium
536 kcal
30 min.
Recipe for Fusilli pasta with zucchini cream, lemon, mint, and cod
0 reviews
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Unlock Fitatu PremiumNaN g
536 kcal
1 kcal
536.1
44.9g
13.2g
59.4g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Courgette6× slice (180 g)
- Cod1.75× piece (175 g)
- Fusilli pasta1.5× portion (75 g)
- Olive oil1× tablespoon (10 g)
- Lemon1× slice (10 g)
- Garlic1× clove (5 g)
- Lemon peel1× teaspoon (3 g)
- Mint, fresh1× leaf (2 g)
- Salt4× pinch (2 g)
- Pepper, black0.5× pinch (0.5 g)
How to make Fusilli pasta with zucchini cream, lemon, mint, and cod
1. Preheat the oven to 180 degrees Celsius.
2. Wash the cod, pat dry with paper towels, and place in an ovenproof dish. Season with salt, pepper, drizzle with lemon juice and half of the olive oil.
3. Dice the zucchini, slice the garlic, and put them in a separate ovenproof dish. Drizzle with the remaining olive oil, season with salt and pepper.
4. Place both the zucchini and cod in the oven for 15-20 minutes.
5. Meanwhile, cook the fusilli in boiling water according to package instructions.
6. Once the zucchini is baked, blend it into a smooth cream with half the lemon zest and mint.
7. Toss the hot pasta (right after draining) in a bowl or on a pan with the zucchini cream. Transfer everything onto a plate, and top the pasta with the cod.
8. Before serving, garnish with the remaining lemon zest and fresh mint leaves.
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