Simple, delicious and very quick!
Serves: 4
INGREDIENTS
500 grams spaghetti
¼ cup olive oil
zest and juice 1 lemon
3 cloves garlic, crushed
2 medium zucchini, grated
⅓ cup roasted, skin on almonds, chopped roughly
2 medium tomatoes, chopped roughly
2 good handfuls rocket or baby spinach
1 handful basil leaves, ripped
Parmesan for grating
sea salt and ground pepper
METHOD
Cook the spaghetti in a large saucepan of boiling salted water until al dente. Drain, reserving ½ a cup of the cooking water.
Return the pasta to the saucepan and add all the remaining ingredients except the Parmesan. Season and toss everything together until combined, adding some of the reserved cooking water if the pasta is a little dry.
To serve: Divide between bowls and top with plenty of Parmesan and a drizzle of olive oil.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!