Spaghetti with zucchini, garlic and chilli
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Super-thin zucchini slices thrown through al-dente pasta with a kick of chilli. A simple Italian dish that’s ready in just 30 minutes
Ingredients
Dry pasta
250 g, spaghetti
Olive oil
2 tsp
Red onion
1 small, finely chopped
Garlic
2 clove(s), crushed
Zucchini
3 medium, thinley sliced
Dried chilli flakes
¼ tsp
Grated parmesan cheese
½ cup(s), (40g), finey grated
Instructions
1
Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain, reserving 13 cup (80ml) cooking water. Return cooked pasta to saucepan.
2
Meanwhile, heat oil in a large non-stick pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic, zucchini and chilli and cook, stirring, for 4 minutes or until zucchini is just tender. Add zucchini mixture to pasta, adding reserved cooking liquid, if necessary. Season with salt and freshly ground black pepper. Serve spaghetti sprinkled with parmesan.
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