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Zucchini, pea and mint spaghetti
Zucchini, pea and mint spaghetti
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a lively zucchini, pea, and mint spaghetti with a generous drizzle of olive oil.
Ingredients:
  • 1 large lemon
  • 4 slices ciabatta bread
  • 250g spaghetti
  • 2 large zucchini, grated
  • 187.50 ml frozen baby peas
  • 56.88 gm extra-virgin olive oil
  • 62.50 ml chopped fresh mint leaves
  • Shaved parmesan cheese or vegetarian hard cheese, to serve
Instructions:
  • Finely grate and juice a zesty lemon, then tear ciabatta bread into rustic pieces.
  • Cook the pasta in a large saucepan of boiling salted water according to the instructions on the packet until tender, then drain.
  • Heat olive oil in a large frying pan over medium-high heat. Add bread and cook, stirring, until golden brown, about 3 to 4 minutes. Transfer to a bowl.
  • Sauté zucchini and garlic in a pan for 3 minutes until zucchini softens. Add peas and cook for 3 to 5 minutes until tender. Add pasta, lemon rind, lemon juice, olive oil, and mint. Toss for 2 minutes until heated through. Season with salt and pepper. Top with bread and parmesan. Serve.

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