A light, creamy dish, perfect for a hot summer day.

Serves: 4 Prep. time: 10′ Cooks in: 20′ Ready in: 30′

500 g farfalle or other short pasta
4 medium zucchini, julienne
1 red onion, finely chopped
2 tbsp extra-virgin olive oil
salt, pepper

For the dressing
200 g creamy soft white cheese
2 tbsp single cream
8 tbsp extra-virgin olive oil
a few fresh spearmint leaves

Step 1
Cook pasta following packet instructions. Drain, reserving half cup of boiling liquid.

Step 2
In a large wok or deep frying pan heat oil on medium heat and cook onion for 1 minute until translucent. Add zucchini and cook for 2-3 minutes until softened.

Step 3
For the dressing: Whizz all ingredients except spearmint until smooth. Stir in finely chopped spearmint.

Step 4
Add pasta in the wok and toss. Drizzle with dressing and toss again, adding a little reserved liquid if necessary. Season with salt and pepper and serve.

Photo: George Drakopoulos – Food styling: Tina Webb

Και η συνταγή στα ελληνικά: Φαρφάλες ολικής άλεσης με κολοκυθάκια και κατίκι Δομοκού

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