In the midst of midweek madness this supper of simple spaghetti is what I cook most often.
It ticks all of the boxes.
And best of all this easy peasy dinner can be on the table in the time it takes to boil a little pasta.
The trick to this pasta’s simplicity is its no cook sauce of extra virgin olive oil and fresh lemon zest and juice. And along with delicate ribbons of zucchini, juicy cherry tomatoes and tonnes of fresh basil leaves this little pasta dish is super fresh, vibrant and gorgeously zesty. The only extra adornment this supper requires is a few pale creamy bocconcini balls nestled a top the spaghetti along with a few shavings of parmesan.
To create your own sublime simple spaghetti simply…
Begin by placing a large pot of salted water over high heat. Bring to the boil, add spaghetti and cook according to packet instructions. Drain and rinse with a little hot water.
Meanwhile, prepare the zucchini by slicing into ribbons using a vegetable peeler.
Wash a punnet of cherry tomatoes and chop in half.
Place the zucchini ribbons, halved cherry tomatoes, torn basil leaves and lemon zest in a large bowl.
Add the spaghetti, olive oil and lemon juice and toss to combine.
Top each delicious serving of simple spaghetti with a couple of torn bocconcini balls, a good shaving of parmesan and a few extra leaves of basil.
adapted from Donna Hay
300 grams spaghetti
1 zucchini, shaved into ribbons using a vegetable peeler
1 punnet cherry tomatoes, halved
1 cup basil leaves, torn
zest and juice of 1 lemon
1/2 cup extra virgin olive oil
1/2 cup bocconcini balls, torn
100 grams parmesan, shaved
Bring a large pot of salted water to the boil. Add spaghetti and cook according to packet instructions. Drain and rinse under a little hot water.
Meanwhile, in a large bowl place the zucchini, cherry tomatoes, basil and lemon zest. Add the cooked spaghetti, olive oil and lemon juice and toss to combine.
Serve with a few torn bocconcini balls and a good shaving of parmesan. Enjoy!
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