Zucchini pasta
Serves 4
Ingredients
1 bulb of garlic – roughly chopped
4 large zucchini (1kg)
200g Parmesan cheese
1 packet - dried pasta
Lemon
Pantry staples
Chilli flakes
Extra virgin olive oil
Salt & Pepper
Fresh basil
Instructions
Prepare a large pot of salted water over a high heat.
Heat a large pan over a low/medium heat. Add enough extra virgin olive oil to cover the pan. Now add the garlic, stir well. Adding a pinch of salt and chilli flakes.
Slice the zucchini’s in half lengthways, removing the tops, then thinly sliced.
Add a further glug of extra virgin olive oil to the pan, and gently stir. Season with more salt and lots of pepper. Let it simmer away for 10 minutes.
Add the fettucine to the pot of water and cook as per the packet instructions. Grate the block of parmesan.
Add the zest of the lemon to the zucchini, then slice the lemon in half and squeeze over the juice. Add the grated parmesan, stirring well.
Drain the pasta, reserving a cup of pasta water. Add the pasta to the sauce, adding the pasta water as needed. Stir in the fresh basil, drizzle with a little more extra virgin oil and enjoy!
