zucchini, mint and lemon spaghetti

  • 400g Barilla Spaghetti n.5
  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, sliced
  • 1 large red chilli, sliced
  • 650g zucchini (about 4), grated
  • cup torn mint leaves
  • cup torn flat parsley leaves
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • sea salt and cracked black pepper
  • grated parmesan and extra lemon, to serve
  1. Place a large saucepan of salted water over high heat and bring to the boil. Add the spaghetti and cook for 9 minutes or until al dente, then drain.
  2. Whilst the pasta is cooking, heat a large frypan over medium high heat. Add the oil, garlic and chilli and cook for 4 minutes or until fragrant.
  3. Add the drained spaghetti, zucchini, mint, parsley, lemon rind and juice, salt and pepper and toss to combine.
  4. To serve, divide the pasta between bowls and sprinkle with parmesan and serve with extra lemon. Serves 4
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