Green pea and zucchini pasta

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Bring the freshness of spring to your plate. Green pea and zucchini pasta – perfect for lunch, surrounded by the awakening nature. Powered by Alver’s Fusilli protein pasta allows for high protein content and nutrients.

Recipe for 2 people

Time: 30 minutes


  • 220g Alver fusilli
  • 50g green peas
  • 1 zucchini
  • 100g cherry tomatoes
  • 150g mini mozzarellas
  • 2 cloves garlic
  • Olive oil
  • Juice from ½ a lemon
  • Basil
  • Salt


  1. Prepare green peas as indicated on the packaging
  2. Chop garlic and slice tomatoes in half. Prepare your zucchini as noodles with a spiralizer or simply dice it into small 1cm cubes
  3. In a pan, drizzle some olive oil then roast the garlic and tomatoes together until tomatoes are blistered and release their juice. Add the zucchini in, stir to combine the tomatoes, garlic, and zucchini then turn the heat off.
  4. Cook Alver fusilli as indicated on the packaging, drain, then add them to the tomato and zucchini preparation along with the green peas, mozzarella, and a few basil leaves
  5. Squeeze lemon and serve warm or keep it in the freeze and enjoy it as a salad

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