Saturday, November 6, 2010

Supernature Recipe: Pasta With Zucchini, Goat's Cheese and Basil

Sponsored photography postPasta With Zucchini, Goat's Cheese and Basil
Organic superstore Supernature now features recipes on its website. There are recipes from award-winning chefs, and also by "supercooks" (non-professional cooks, taste-tested by an in-house panel). You can also choose to view recipes by course (main/dessert/side/drink) or by ingredient.

I had the chance to try out the Pasta With Zucchini, Goat's Cheese and Basil. It's really easy to whip up. The flavours are there - tangy lemon, spicy heat of the red pepper flakes, salty creaminess of the cheese, and sweetness of zucchini and onions. It really tastes like a Mediterranean vegetarian dish (in fact, if you omit the cheeses, you have a vegan recipe!). I do think the recipe is quite versatile. Some grilled fish, chicken or shrimp would add even more tasty protein. Sun-dried tomatoes, olives and grilled eggplant could work as well. You can swap out the goat cheese if you are not a fan of it. You can add your favourite ingredients to experiment.

The recipe below serves four.

Organic pasta, goat cheese, lemon, onion and zucchini
½ tsp dried chilli flakes, approximately
1 tsp sea salt
1 medium brown onion, peeled and finely diced
2 tbsp lemon juice
2 large garlic cloves, finely diced
100 ml extra virgin olive oil
120 gm goat’s milk cheese, diced if soft, or grated if firm
400 gm dried pasta (any kind)
500 gm green zucchini, ends trimmed
Freshly ground pepper
Freshly grated parmesan to serve
Handful fresh basil leaves, torn

Pan-frying the zucchini and onions...
Using the large holes on a grater, grate zucchini with the skin still on.
Heat olive oil in a heavy-based pan, add onion, half the basil leaves, garlic, chilli flakes, salt and pepper, and stir over medium heat for 2 minutes.
Add grated zucchini, cook for 5-8 minutes, stirring often. Be careful not to overcook the zucchini or it will lose too much colour.
Add lemon juice. Check seasoning and add a little more salt, pepper and lemon juice, if required.
Meanwhile, cook pasta in plenty of boiling salted water until al dente. Drain pasta and place back in the saucepan.
Toss the pasta with half the zucchini sauce and spoon into bowls.
Spoon remaining sauce over the top, sprinkle with goat’s cheese, parmesan, and remaining basil leaves.

Thanks to Supernature for providing the ingredients, and commissioning the photos. The post and review is mine.

SuperNature (Flagship Store)
#B1-05/09 Forum The Shopping Mall
583 Orchard Road
Tel +65 6304 1336
Fax +65 67350366
Opening Hours:
10am – 7.30pm daily

SuperNature (Mother & Child)
B1-20A Paragon
290 Orchard Road
Tel +65 6304 1339
Fax +65 6735 4207
Opening Hours:
10am – 9.30pm Monday – Friday
10am – 10pm Saturday
10am – 9.30pm Sunday & Public Holidays


  1. I had some pasta for dinner too, but it didn't look half as healthy as this - nice! :)

  2. Thank you for sharing. I will definitely try this dish soon. It is great for summer.

  3. love this fresh looking dish. I wanna try it tonit.

  4. I'm drooling over the goat milk cheese on top of the pasta!

    But the thing is, i've not tried it before. Is it stinky like blue cheese??

  5. Sounds great, thanks for sharing. Have you ever tried adding fresh lovage to the soup right at the end of cooking? I discovered this wonderful herb last summer


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