This recipe has 2(!) new ingredients. The first being the pasta I used, this was made from lentil. This pasta has 23 gr. of protein per 100 gr. of pasta! In comparison, the pasta I usually have has about 13 gr. of protein. Pretty awesome I think. Also, it makes it perfect if you really want to eat pasta, for lunch maybe.


Another new product in this recipe is fennel in my soup during the Easter reenactment event and I really liked the flavour. It has a pretty strong anise flavour, so don’t use to much or it will overpower your dish.

I combined these (and some other of course) for a pretty simple pasta, really summer ready if you ask me.

What do you need (2 servings)zuchinnifennelpasta1

  • 2 zucchini’s
  • 1 fennel
  • 1 clove of garlic
  • red pesto
  • walnuts
  • pasta


Pre-heat your over at 200 degrees Celsius. Start by cutting the zucchini into strips, about 0,5 cm wide. Cut the fennel in halves, cut out the hard bit in the middle and cut into strips.


Cut the garlic, and put it together with the zucchini and fennel in an oven tray and bake for about 20 minutes until the veggies have cooked. Meanwhile, cook your pasta according to the directions on the package.


When the pasta is done, drain the water and put it back in the pot, add the red pesto and the veggies and give it a stir. Make sure all the pasta is covered in the pesto. Chop up the walnuts.

Put the pasta in a bowl and sprinkle te walnuts on top