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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.