This week’s recipe is a masterclass in patience. By slow-cooking the zucchini until it practically melts, you create a rich, jammy base that clings perfectly to the ridges of the Radiatori. It’s bright, zingy, and finished with that salty feta-mint hit we all love.
Servings: 2
Prep time: 10 mins
Cook time: 25-30 mins
Ingredients
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2 servings Monty & Sons Radiatori Pasta
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4x zucchinis (sliced into thin rounds)
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1/4 cup olive oil
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5x garlic cloves (crushed)
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Zest and juice of one lemon
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1 tsp vegeta (veg stock powder)
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1 tsp chilli flakes (plus extra to serve)
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1/3 cup grated parmesan
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Crumbled feta, fresh mint leaves, and cracked pepper to serve
Method
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The Zucchini Base: In a large fry pan, add the zucchini, oil, garlic, vegeta, pepper, chilli, and lemon. Place over medium heat and cook, stirring occasionally, until the zucchini is soft and falling apart—approx 25 minutes.
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The Pasta: When the zucchini is almost done, cook your Radiatori in a pot of heavily salted boiling water.
Note: Monty & Sons durum wheat pasta cooks quickly! Aim for about 7–8 minutes or until al dente.
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The Sauce: Once the pasta is cooked, use tongs or a slotted spoon to move it directly into the zucchini pan on the lowest heat. Bring some of that starchy pasta water with you—add a couple more tablespoons to the pan to keep it saucy.
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The Gloss: Add the parmesan and mix well until the liquid thickens and turns into a nice glossy sauce that coats the pasta ridges.
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To Serve: Finish with a big crack of pepper, fresh mint leaves, crumbled feta, and a drizzle of good quality olive oil. Add extra chilli flakes if you like a bit of heat!
