Zucchini Pasta

Serves  1
Preparation   10 mins
Cooking   15 mins
Print recipe


  • 150g Lilydale Free Range Tuscan Breast Steaks
  • 250g casarecce pasta, or other short pasta
  • 2 zucchini
  • 1 bunch rocket
  • ½ lemon, zest and juice
  • 1½ tablespoons extra virgin olive oil
  • 150g feta, crumbled
  • 150g Sicilian olives
  • Chilli flakes to taste
  • Small handful of basil leaves
  • Sea salt and black cracked pepper


  1. Cook chicken according to Lilydale packet instructions.
  2. Bring a large saucepan of salted water to the boil, add pasta to salted water and cook pasta to packet directions, rinse and refresh with cold water.
  3. Meanwhile shave zucchini with julienne peeler or mandolin, gently toss together with pasta and rocket. 
  4. Combine lemon juice with oil and season to make dressing.
  5. Arrange on a platter, drizzle with dressing and top with crumbled feta, chilli flakes, basil and lemon zest.

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