Last night’s dinner: Zucchini Pasta with Lemon–Pine Nut Pangrattato.

Sometimes the simplest dinners end up being the most satisfying! I tossed together a fresh zucchini “pasta” and topped it with a golden pangrattato made from toasted breadcrumbs, pine nuts, lemon zest, garlic and a little olive oil.

The zucchini stays lovely and tender, and that citrusy crunch on top takes it to another level — bright, nutty, and super moreish. Honestly, it tasted like something you’d get at a cosy little Italian trattoria, but without the fuss.

Healthy, quick, and absolutely delicious. Definitely adding this one to the weeknight rotation!

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