Riccioli with Capsicum, Eggplant and Sliced Zucchini

Serves 2. Preparation 25mins

Ingredients

250g riccioli pasta or similar shaped pasta
1 jar Saclą Capsicum & Eggplant pasta sauce
2 fresh zucchini’s finely cut in the lengths
salt and pepper
juice of 1 lemon
extra virgin olive oil

Method

Marinate the thin slices of zucchini in the lemon juice, pepper and extra virgin olive oil for 15 min. Alternatively lightly steam them. Meanwhile cook the pasta until “al dente”, drain taking a small ladleful of the cooking water to add to the sauce. In a bowl add the pasta, the sauce and the zucchini, mix well and serve with freshly ground black pepper.