Wednesday, April 13, 2011

simple spaghetti with tomato, zucchini, lemon and garlic

We received about 8 zucchinis with our organic food delivery this week so I had to figure out what to do with all of them quickly. After a batch of sneaky vegetable muffins, the Italian in me came out and I went to work creating this delicious and simple spaghetti recipe.

Served 2 adults, 1 toddler and a baby with a few leftovers that disappeared before they could be taken to work the next day...

1 package spaghetti
olive oil
3 small zucchinis, grated
4 small tomatoes, chopped
3 cloves garlic, crushed or diced
1/4 cup white wine
3 tbs capers
handful of fresh oregano and/or basil and/or sage, chopped
juice and zest from 1 large lemon
(vegetarian rennet) grated parmesan or vegan parmesan
salt and pepper

Boil the spaghetti until al dente
Once the pasta is boiling, heat a generous amount of oil in a large pan
Add tomato and saute for 2-3 minutes until soft
Add garlic and zucchini and white wine and reduce for a further 5-10 minutes
Remove from heat and put aside

Drain pasta, coat with olive oil, salt and pepper
Add the sauce you've created, stir
Add the fresh chopped herbs and lemon juice and zest and stir to combine
Top with parmesan

xo m.


Tat said...

It looks awesome. I've been looking for new pasta recipes, I'll give yours a go.

Christie said...

Thank you, this looks lovely, I have all those ingredients, so looks like this might make it to our table tonight!

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