Recipe: Mint and zucchini pasta
- 200g spaghetti
- 2 zucchini (courgette), grated
- 2 tablespoons chopped mint
- 1 tablespoon lemon juice
- pinch chilli flakes
- sea salt and cracked black pepper
- finely grated parmesan, to serve
1 Cook pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and return to the pan to keep warm.
2 Toss spaghetti with zucchini, mint, lemon juice, chilli, salt and pepper.
3 Divide spaghetti mixture between the serving plates, sprinkle with finely grated parmesan and serve immediately.
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Excerpted from No Time to Cook by Donna Hay. Copyright 2009 by Donna Hay. Excerpted with permission by HarperCollins. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.