Photo: Emma Galloway
Emma Galloway of My Darling Lemon Thyme knows what it's like to be drowning in zucchini, which is why she came up with this light pasta dish.
Using a mandolin, knife or peeler, slice/cut the zucchini into long, thin matchsticks (julienne).
Cook the spaghetti in a large pot of salted boiling water for 6-8 minutes or until tender, but still firm to the bite. This may take longer depending on which brand you use. Drain pasta and mix a little olive oil in if you are not quite ready to assemble your pasta.
Heat the olive oil in a medium frying pan. Add chili, garlic and lemon zest and cook, stirring for a minute, until fragrant. Add the zucchini and toss for 30-60 seconds until just starting to wilt. Add spaghetti then toss to coat completely in the zucchini mixture. Season well with sea salt, black pepper and fresh lemon juice, to taste. Serve garnished with baby arugula leaves, if desired.
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Published on May 29, 2012