Portobello Mushroom Caramelized Onion and Feta Cappelletti with Zesty Zucchini

Portobello Mushroom Caramelized Onion and Feta Cappelletti with Zesty Zucchini

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25 Minutes Prep
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2 Servings

This Italian meal is founded on rich flavours like mushroom, caramelised onion and mint leaves. It’s so irresistible that this cappelletti recipe will quickly become a family favourite.

Ingredient List

  • Small check mark in a circle icon 2 tablespoons olive oil
  • Small check mark in a circle icon 200g small zucchini, thinly sliced
  • Small check mark in a circle icon 1 garlic clove, finely chopped
  • Small check mark in a circle icon ¹⁄₂ cup slivered almonds, toasted
  • Small check mark in a circle icon Juiced and finely grated rind of a lemon
  • Small check mark in a circle icon Small handful mint leaves, roughly chopped
  • Small check mark in a circle icon Small handful parsley leaves, roughly chopped
  • Small check mark in a circle icon 280g Latina™ Fresh Portobello Mushroom, Caramelized Onion & Feta Cappelletti
  • Small check mark in a circle icon To serve: Ricotta cheese

Preparation

  1. Heat oil in a medium frying pan, over medium-high heat; add zucchini in two batches, so as not to over crowd the pan. Toss and cook until golden, remove with a slotted spoon repeat with remaining zucchini. Add garlic cook for 1 – 2 minutes stirring occasionally, add almonds, lemon juice and rind and chopped herbs. Return zucchini to pan.
  2. Add cappelletti to a large pot of boiling water. Cook for 4 minutes, drain and toss with zucchini mixture. Top with a generous serve of crumbled ricotta cheese.