Ingredients
Base:
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2 medium zucchini, spiralized or shaved into ribbons
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150g (5 oz) spaghetti (optional, use gluten-free or whole wheat if preferred)
Sauce:
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2 tablespoons extra virgin olive oil
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3 garlic cloves, minced
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Zest and juice of 1 lemon
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½ teaspoon chili flakes (optional)
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Salt and pepper, to taste
Add-ins:
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1 cup cherry tomatoes, halved
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¼ cup freshly grated Parmesan cheese (or Pecorino Romano)
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1 tablespoon capers (optional, for a briny punch)
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Fresh basil leaves
Protein options (optional):
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Grilled shrimp or chicken
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Crumbled feta or goat cheese for a vegetarian option
Instructions
Step 1: Cook the Pasta (if using)
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Bring a large pot of salted water to a boil.
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Cook spaghetti according to package directions until al dente.
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Drain and set aside, reserving ½ cup of pasta water.
Step 2: Sauté the Aromatics
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Heat olive oil in a large skillet over medium heat.
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Add garlic and chili flakes, cooking until fragrant (about 1 minute).
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Add cherry tomatoes and sauté for 2–3 minutes until just softened.
Step 3: Add the Zucchini
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Add spiralized zucchini to the pan.
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Sauté for 2–3 minutes, tossing gently, until just tender but not mushy.
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Season with salt, pepper, and lemon zest.
Step 4: Combine and Finish
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Add the cooked spaghetti (if using) and toss to combine.
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Add lemon juice and reserved pasta water as needed to loosen the sauce.
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Fold in Parmesan, capers, and fresh basil.