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Ingredients · Serves 4

• 175 grams Bontasana White Corn, Turmeric and Sarawak Pepper Fusilloni
• 250 g zucchini
• 4 tbs extra virgin olive oil
• 1 spring onion
• ½ untreated lemon, juiced
• 1 tbs untreatedlemon zest
• salt to taste

Dice the spring onion. Wash, dry and cube the zucchini. Brown all the veg in oil for 2 minutes, add salt and cook for another 2 minutes. Add the lemon zest (set aside a small amount for garnish) and let the mixture rest.

Boil the white corn Fusilloni according to the package instructions.

Season the vegetables with lemon juice, add the mixed pasta and serve garnished with the zest.