Spaghetti with zucchini, garlic and chilli
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
250 g, spaghetti
1 small, finely chopped
2 clove(s), crushed
3 medium, thinley sliced
Dried chilli flakes
Grated parmesan cheese
½ cup(s), (40g), finey grated
- 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.
- 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.
SERVING SUGGESTION: Steamed sugar snap peas on the side.TIP: For best results, always cook pasta in a large volume of water – allow one litre of water for every 100g of pasta. Cooked pasta will keep for up to two days if stored in an airtight container in the refrigerator