Zucchini Lime Risoni

    Zucchini Lime Risoni


    124 people made this

    Risoni pasta simmered with whole peeled tomatoes, zucchini, garlic and grated lime rind. This delicious vegeterian dish is perfect as a main or a side. Top with Parmesan.

    Serves: 4 

    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 2 cups risoni pasta
    • 1 zucchini, peeled and grated
    • 1 carrot, peeled and grated
    • 1 (400g) tin whole peeled tomatoes, undrained
    • 440g vegetable stock
    • 1 teaspoon Italian seasoning
    • 1 teaspoon dried basil leaves
    • salt and black pepper, to taste
    • 1/4 cup diced spring onions
    • 1/4 cup chopped fresh parsley
    • 2 teaspoons grated lime zest
    • 2 tablespoons lime juice
    • 1/2 cup grated Parmesan cheese for topping

    Preparation:35min  ›  Cook:17min  ›  Ready in:52min 

    1. Heat the olive oil in a large frying pan over medium-high heat. Stir in the garlic and risoni pasta; cook and stir until pasta turns a light, golden colour, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes.
    2. Stir in the tomatoes, vegetable stock, Italian seasoning and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover and simmer until almost all liquid is absorbed, about 10 minutes.
    3. Stir in the spring onions, parsley, lime zest and lime juice. Remove from heat, cool slightly then serve sprinkled with Parmesan cheese.

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