Portobello Mushroom Caramelized Onion and Feta Cappelletti with Zesty Zucchini

25 Mins

Serves 2

Portobello Mushroom Caramelized Onion and Feta Cappelletti with Zesty Zucchini

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.

INGREDIENTS

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

METHOD

  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.