Zucchini, Garlic, and Lemon Spaghetti

1. 1

   Using a mandolin, knife or peeler, slice/cut the zucchini into long, thin matchsticks (julienne).

2. 2

   Cook the spaghetti in a large pot of salted boiling water for 6-8 minutes or until tender, but still firm to the bite.

3. 3

   This may take longer depending on which brand you use.

4. 4

   Drain pasta and mix a little olive oil in if you are not quite ready to assemble your pasta.

5. 5

   Heat the olive oil in a medium frying pan.

6. 6

   Add chili, garlic, and lemon zest and cook, stirring for a minute, until fragrant.

7. 7

   Add the zucchini and toss for 30-60 seconds until just starting to wilt.

8. 8

   Add spaghetti then toss to coat completely in the zucchini mixture.

9. 9

   Season well with sea salt, black pepper, and fresh lemon juice, to taste.

10. 10

    Serve garnished with baby arugula leaves, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.