Ingredients
8 ounces (225 grams) spaghetti
2 medium zucchini
2 tablespoons olive oil
4 cloves garlic, minced
Zest + Juice of 1 lemon
Any other Veggies you want (we used onions and spinach)
Salt and pepper, to taste
Parmesan cheese, for serving (we also used feta)
Lainey's Chilli Oil (not pictured)
Fresh basil or parsley, for garnish (optional)
Method
Cook the spaghetti. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
Prepare the zucchini. While the spaghetti is cooking, wash the zucchini and cut off the ends. Use a vegetable spiralizer or a julienne peeler to cut the zucchini into thin, spaghetti-like strands. Set aside.
Sauté the zucchini. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the zucchini strands and sauté for another 3-4 minutes until they are slightly softened but still have a bit of crunch. Be careful not to overcook them. We also added other “hard” veggies to get them soft.
Add lemon zest and juice. Add the lemon zest and lemon juice to the skillet with the zucchini. Stir well to combine and let the flavors meld together for about 1 minute. Season with salt and pepper to taste. Adjust the amount of lemon juice according to your preference.
Combine spaghetti and zucchini. Add the cooked spaghetti to the pan with the zucchini. Toss everything together gently using tongs or a pasta fork until the spaghetti is well coated with the lemon and zucchini mixture. Cook for an additional minute to heat through.
Serve. Divide the lemon and zucchini spaghetti among serving plates. Grate some Parmesan cheese over the top and garnish with fresh basil or parsley if desired. Serve immediately and enjoy!
This recipe serves about 2-3 people, but you can easily adjust the quantities to make more
servings if needed