Zucchini Pasta with Apple Fennel Walnut Salad

45m
Serves 4
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Directions

  1. 1Cut the zucchini into cubes.
  2. 2Add the zucchini and crushed garlic cloves into a pan with olive oil.
  3. 3Stir and cook on medium-low heat with the lid on for about 45 minutes.
  4. 4Pick through the kale and remove any large stems.
  5. 5Massage the kale with olive oil and lemon juice until it wilts and softens.
  6. 6Add the green lettuce, spring mix, arugula, bread leaf lettuce, and red quinoa to the kale.
  7. 7Thinly slice the fennel using a mandoline (or a knife).
  8. 8Add a splash of water to deglaze the pan and help break down the zucchini.
  9. 9Add thinly sliced apple to the salad.
  10. 10Add pumpkin seeds and chopped pecans to the salad.
  11. 11Use tongs to lift the cooked pasta directly into the zucchini sauce; do not strain.
  12. 12Add a ladle of pasta water to the sauce, mixing well.
  13. 13Top the zucchini pasta with Parmesan cheese and zucchini blossoms.

Ingredients

  • 3 zucchini
  • 6 garlic cloves
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1 lemon
  • 1 pasta
  • 1 big bowl kale
  • 1 tablespoon olive oil
  • 1 lemon juice
  • 1 handful green lettuce
  • 1 handful spring mix
  • 1 handful arugula
  • 1 handful bread leaf lettuce
  • 1 handful red quinoa
  • 1 fennel
  • 1 handful walnut salad
  • 1 handful salmon
  • 1 handful buttermilk yogurt
  • 1 handful dill
  • 1 handful salt
  • 1 pinch pepper
  • 1 pinch garlic
  • 1 apple
  • 1 handful pumpkin seeds
  • 1 handful pecans
  • 1 ladle pasta water
  • 1 handful Parmesan
  • 1 handful courgette flowers

Equipment

knifemandolinepanwooden spoontongsladle