Lemon / Mint / Peas / Savoury / Zucchini

Zesty Spring Pea and Mint Zucchini Spaghetti

This version of zucchini spaghetti is very different than the traditional Italian Mamma’s version, since the zucchini actually is the spaghetti. Using my new favourite kitchen gadget – the Spiral Slicer, which turns vegetables into noodles – I have given the Italian pasta a little makeover. The result delivers all the flavours and textures of the classic but with a fresh and zesty edge. Who says you can’t improve the classics?

Serves 2

2 zucchinis

1 cup fresh mint leaves, roughly chopped

1 cup fresh spring peas, or frozen

Mint leaves, left whole for garnish

½ tbsp dried chilli flakes

2 garlic cloves

2 tbsp extra virgin olive oil

2 tbsp white wine

¼ cup lemon juice

For the zucchini spaghetti, wash the zucchinis and slice them with whatever tool you have (I used the spiral slicer but this can also be done using a julienne peeler, or simple vegetable peeler). Set aside.

Bring a saucepan of salted water to the boil and quickly cook the sliced zucchini (this won’t take long – approx. 1 min – keep and eye on it as over cooking the zucchini at this stage can cause the spaghetti to go limp and mushy). Remove from water and set aside.

In a pan over medium-high heat, heat the olive oil and add garlic and chilli flakes. Cook until garlic is slightly golden and aromatic. Add the wine and lemon juice. Cook for approx. 1-2 mins. Add the zucchini spaghetti, peas and chopped mint. Mix together.

Arrange the spaghetti on a plate and garnish with extra mint, lemon wedge, and a drizzle of olive oil.

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