Riccioli with capsicum, eggplant and sliced zucchini

25 minutes / 2 people


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.


  • 250g riccioli pasta or similar shaped pasta
  • 1 jar Saclà Capsicum & Eggplant pasta sauce
  • 2 fresh zucchiniu0092s finely cut in the lengths
  • salt and pepper
  • juice of 1 lemon
  • extra virgin olive oil