Zucchini Pasta with Lemon & Roasted Almonds


Follow these steps

An elegant pasta dish that is simple and easy to make. The zucchini fried with the garlic and a liberal amount of olive oil is infused with fresh flavors from the white wine and lemon zest as well as nuttiness and crispiness from the roasted almonds. The flavors combine with the Västerbottensost cheese to create a culinary symphony that can be conducted in 20 minutes!


Serves approx. 4

2 zucchinis
3 garlic cloves
100 ml white wine
200 ml oat cream
100-200 ml grated Västerbottensost cheese
zest of ½ a lemon
salt & black pepper
150 ml flaked almonds
olive oil for frying
300 g pasta


Bring a pot of water to the boil and cook the pasta. Halve the zucchinis lengthwise and then cut into thin half-moons. Fry on a high heat in plenty olive oil until the zucchini releases liquid, then add finely-sliced garlic and lower the heat somewhat. Once the zucchini is soft, pour over the wine and allow to cook for a few minutes until the liquid is halved. Add the oat cream and grated cheese, simmer for a few more minutes and add salt and pepper to taste. Stir the sauce occasionally so that some of the zucchini breaks apart. Stir the pasta into the zucchini sauce, grate some lemon zest over and top with roasted almonds.

This recipe was created, photographed and styled by Karolina Jönsson, who runs the food blog Det gröna skafferiet.

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