Cold Whelk Zucchini Pasta

20260909 #breakfastdiary 1830, 19°C/cloudy Whelk, today's protein, teams up with the curly vesuvio and conch-shaped conchiglie that most resemble it in shape — a trio is formed. Seasoned with a pink pepper + parsley dressing, 1 serving, 475kcal Cold Whelk Zucchini Pasta ⚠️Pink pepper is a love-it-or-hate-it flavor. Use it in moderation.

1/2 zucchini 2 cups short pasta Sauce (2t pink pepper, parsley (leaves only, from 2-3 stems), 1t lemon salt, 1t lemon juice, 2T olive oil) 130g whelk (1 small can) 10 green olives

1. Cut the zucchini into half-moons. 2. Boil vesuvio and conchiglie in salted boiling water. Any short pasta works. 3. As the pasta finishes cooking, add the zucchini from step 1 and boil briefly. The vesuvio, conchiglie, and zucchini should all end up around al dente. 4. Grind the pink pepper, then mix in parsley, olive oil, lemon salt, and lemon juice to make the sauce. 6. In a mixing bowl, combine today's protein, the whelk, with the pasta and zucchini from step 2 and the sauce from step 4, and toss well. 7. Finish with a bit more pink pepper and olive oil.

Inspired by @minyo_kki