| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 14g | 3g | 40g |
| sugars | fibre | protein | salt |
| 3g | 7g | 11g | 0.6g |
From the sun-drenched beaches of Miami to the vibrant streets of Havana, my culinary journey has brought me here, to this Purslane and Zucchini Pasta recipe. There’s something innately satisfying about crafting a dish that dances gracefully between simplicity and flavor, echoing my dual heritage of Cuban zest and Spanish sophistication.
The Wholesome Ingredients
One of the reasons I adore this recipe is its emphasis on fresh, wholesome ingredients. Purslane, often touted as a superfood, is packed with Omega-3 fatty acids, antioxidants, and essential vitamins. It’s like giving your body a nutrient-rich gift in every bite. Coupled with zucchini, which is low in calories but high in valuable nutrients like vitamin A, this dish becomes more than just a meal — it’s a health boost.
Flavor Fusion
The interplay of flavors in Purslane and Zucchini Pasta is simply irresistible. The sautéed zucchini, with its tender bite, mingles with the slight tanginess of lemon juice and zest, while the purslane adds a unique, slightly peppery taste that rounds out the dish. The inclusion of Parmesan cheese provides a creamy, umami undertone, while garlic and extra-virgin olive oil offer aromatic simplicity. Don’t overlook the fresh basil; its herbal notes lend a fresh, vibrant finish.
If you’re a fan of classic Italian dishes like Spaghetti Aglio e Olio or a hearty Cauliflower and Cheese Pasta, you’ll find this recipe delightfully familiar yet refreshingly different. Additionally, this dish pairs wonderfully with light sides such as a simple green salad or even as an appetizer alongside our beloved tapas.
This recipe fits perfectly into a Mediterranean diet, known for its heart-healthy benefits and emphasis on fresh, whole foods. Whole wheat pasta not only contributes fiber but also helps in maintaining a steady blood sugar level. Meanwhile, the extra-virgin olive oil adds beneficial monounsaturated fats, known to promote heart health. And let’s not forget the antioxidants present in garlic and the anti-inflammatory properties of red pepper flakes.
In the end, Purslane and Zucchini Pasta isn’t just about satisfying hunger; it’s about feeding the soul with a harmonious blend of flavors and nourishing the body with every ingredient. This dish embodies the spirit of my culinary adventures and is something I believe everyone should experience, for its taste, its health benefits, and its ability to bring a touch of Mediterranean sun to your kitchen.
What You’ll Need
- 12 ounces whole wheat pasta
- 2 cups chopped fresh purslane
- 2 medium zucchini, sliced into half-moons
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- Salt, to taste
- Ground black pepper, to taste
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon red pepper flakes (optional)
Method
Step One
In a large pot of salted boiling water, cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
Step Two
While the pasta is cooking, heat the extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.
Step Three
Add the sliced zucchini to the skillet and cook, stirring occasionally, for about 5-7 minutes until the zucchini is tender but still crisp.
Step Four
Add the chopped fresh purslane to the skillet and cook for an additional 2-3 minutes, until the purslane is wilted.
Step Five
Toss the cooked pasta into the skillet with the zucchini and purslane mixture. Stir well to combine.
Step Six
Add the grated Parmesan cheese, lemon zest, and fresh lemon juice to the pasta. Season with salt and ground black pepper to taste. Toss everything together until well combined and heated through.
Step Seven
Remove the skillet from the heat and stir in the chopped fresh basil.
Step Eight
Serve the purslane and zucchini pasta warm, garnished with additional Parmesan cheese if desired. Enjoy!
