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?
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.