Zucchini, pesto and pine nut pasta

Choosing wholegrain pasta makes this yummy dinner a healthier choice.


350 grams gluten free wholegrain pasta 1 teaspoon extra virgin olive oil 1 teaspoon minced garlic 2 spring onions, finely chopped 1/4 cup pine nuts 4 slices (50 grams) reduced-fat gluten free ham, roughly chopped 1 zucchini, peeled into ribbons, discarding the watery core 2 tablespoons feta cheese, crumbled


Cook the pasta as per the packet instructions. Meanwhile, prepare the sauce. Heat the oil in a medium-sized pan over medium heat. Add the garlic, spring onions, pine nuts and ham then sauté for two to three minutes. Add the zucchini and continue to cook for a further three minutes. Remove the sauce from the heat, add the feta and stir well. To serve, divide the pasta into four bowls and top with the sauce.