Spaghetti with Zucchini, Chilli and Lemon

The zucchini is coming thick and fast in our amazing veggie bags at the moment, and fortunately it’s one hell of a versatile ingredient. Steamed, grilled, fried, roasted, pureed, mashed, smashed or eaten raw if you’re game, organic zucchini is outstanding.

This is a favourite weeknight dinner or Sunday lunch thanks to its simplicity. Pair with a salad or good bit of bread and you’re sorted.

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Spaghetti with Zucchini, Chilli and Lemon
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Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. Bring to the boil a large pot of salted water.
  2. When boiling, add the spaghetti and stir so it doesn’t stick to the bottom.
  3. Meanwhile, heat the olive oil over medium heat in a large frying pan.
  4. Saute the zucchini and garlic gently until soft.
  5. Just before the spaghetti is ready, turn the heat up just a little in the frying pan and add the goat cheese, lemon zest, chilli, and lemon juice.
  6. Add a splash of the pasta water and cook until the ingredients amalgamate to make a smooth sauce.
  7. Immediately turn the heat back down and add the drained pasta, salt and pepper.
  8. Stir to coat the pasta and check the seasoning.
  9. Serve with extra cracked black pepper and a handful of fresh herbs (mint is excellent!)
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