Pasta makes for an easy and economical vegetarian meal but it doesn’t have to be boring or unhealthy! This vegetarian chili spaghetti with zucchini & lemon is a nice change from your traditional pasta dish. You can serve it warm or cold. For more spice, I recommend you sprinkle on some chili infused oil before serving. This recipe is adapted from HelloFresh.

• 200 g spaghetti pasta
• 3 tbs olive oil
• 2 garlic cloves, peeled & crushed
• 1 lemon, zested & juiced
• 1 long chilli, de-seeded & finely chopped
• 1 zucchini, grated or finely sliced
• 1 punnet cherry tomatoes, quartered
• 1 tbs white wine vinegar
• 70 g rocket, washed & dried

 

Method

1. Cook the pasta as per packaging instructions. Rinse the cooked pasta in cold running water to prevent it from sticking as it cools down.
2. Heat the olive oil over a medium-high heat and sauté the garlic, lemon zest and chilli for 2 minutes.
3. Add grated zucchini and stir until well combined, then cook for another minute.
4. Add in the tomatoes and cook for a further 1 – 2 minutes.
5. Add the white wine vinegar and cook for a further 1 minute.
6. Add the spaghetti to the pan, gently toss and heat through for 2 minutes and generously season with salt and pepper.
7. Remove the pan from the heat and toss through the rocket leaves and lemon juice.  Enjoy with a chilled glass of white wine!