Spaghetti with Zucchini & Lemon

November 21, 2013
by hellofreshau Uncategorized @au

    You’ll twirl your spaghetti with excitement after seeing and smelling this dish.


    Ingredients for two people


    250 gspaghetti
    1 bagpine nuts
    3 tbsolive oil
    2garlic cloves, peeled & crushed
    1lemon, zested and juiced
    1long red chilli, de-seeded & finely chopped
    2zucchini, grated or finely sliced
    70 grocket
    1 punnetcherry tomatoes, halved
    1 tbswhite wine vinegar

    Hellofresh recipe

    For the pasta

    Bring a full pot of salted water to the boil, add the spaghetti and cook for 8-10 minutes or until al dente, stirring regularly to ensure the pasta does not stick. Strain and then rinse the pasta in cold running water to prevent it from sticking as it cools down, and set aside.

    Heat a dry pan over a medium heat, toast the pine nuts for 3 minutes or until they are golden brown. Remove them from the pan or they will burn! In the same pan, heat the olive oil over medium-high heat and sauté the garlic, lemon zest and chilli for 2 minutes. Add the grated zucchini and stir until well combined and cook for another minute. Add in the tomatoes and cook for a further 1-2 minutes. Now add the white wine vinegar and cook for a further 1 minute.

    Add the spaghetti to the pan, gently toss and heat through for 2 minutes and generously season with salt and pepper .

    To serve

    Remove the pan from the heat and toss through the rocket leaves, lemon juice, and pine nuts. You can serve this pasta dish warm or cold.

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    Ani says:

    Beautiful photo! Those flavors are so clean and fresh – yum!

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