Zucchini & Lemon Spaghetti

I love this pasta dish, not just because it tastes delicious, but because it takes no time at all to make so it's great for a quick and easy mid-week meal. I use my julienne peeler (it looks like a vegetable peeler but with razor sharp teeth!) to create long beautiful shards of zucchini that mimic the spaghetti perfectly. If you can, use yellow zucchini but failing that ordinary green zucchini tastes just as delicious.

Serves 2 {easily doubled}

200g linguine

1 yellow zucchini

3 tbsp extra virgin olive oil, plus extra for drizzling

1 large clove of garlic, finely chopped

1 red chilli, finely chopped

Zest of 1 lemon and juice of ½ – 1 depending on how juicy it is

Small handful of fresh basil leaves

2 tbsp toasted pine nuts

Freshly grated Parmesan, to serve

Cook the spaghetti in a large pan of boiling, salted water according to the packet instructions.

Shred the zucchini either using a julienne peeler or by peeling ribbons with a vegetable peeler then cutting the ribbons into thin, long strips (or if you prefer for ease you could always just grate it!).

While the pasta is cooking heat 2 tbsp of the olive oil in a frying pan. Gently saute the garlic and chilli for a minute or two being careful not to brown the garlic at all. Add the shredded zucchini and lemon zest then remove it from the heat. When the spaghetti is ready add it to the zucchini along with a tablespoon of the cooking water. Squeeze over the lemon juice then drizzle over the remaining extra virgin olive oil. Season with a good pinch of sea salt then toss everything together so the spaghetti and zucchini are evenly coated in the lemony-oil and garlic mixture. Scatter over some basil leave reserving a few for garnish then divide into serving bowls. Finish off with a few more basil leaves, the pine nuts an extra drizzle of olive oil (optional) and some freshly grated Parmesan....fast, easy and completely delicious!