Pasta Bil Kousa Mahshi

Pasta Bil Kousa Mahshi is a delightful Lebanese dish that combines tender pasta with zucchini stuffed with a flavorful mixture of herbs and spices. This vegan version is both hearty and satisfying, perfect for a comforting meal.

Ingredients

• Pasta (preferably elbow or penne) - 200 grams
• Zucchini - 2 medium-sized
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Tomato - 1 large, diced
• Fresh parsley - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cinnamon - 1/4 teaspoon
• Water - 500 milliliters

Steps

1. Begin by cooking the pasta in a pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, prepare the zucchini by cutting off the ends and hollowing them out using a small spoon or a corer, leaving the sides intact.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
4. Add the diced tomato, parsley, mint, salt, black pepper, and cinnamon to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften.
5. Remove the skillet from heat and mix in the drained pasta, ensuring the pasta is well-coated with the filling mixture.
6. Stuff the hollowed zucchini with the pasta mixture, pressing gently to pack it in.
7. In a large pot, add the water and bring to a simmer. Carefully place the stuffed zucchinis into the pot, cover, and cook for about 15 minutes until the zucchinis are tender.
8. Once cooked, drizzle with lemon juice before serving. Enjoy warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 65 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting healthy digestion.
• Packed with vitamins and antioxidants from vegetables and herbs.

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