Spaghetti with Zucchini, Chilli and Lemon

This is totally one of those super-quick weeknight pasta dishes I love whipping up when there’s not much else going on (or I’m in a hurry. Or alone). While the spaghetti is boiling, you saute your veg in olive oil and garlic, and just before serving, throw in some cheese and a little of the pasta water and you’ve got yourself a fabulous, simple, but delicious sauce.

The chilli is entirely optional but I approve, and both fresh and dried work really well. I also love to throw in some cherry tomatoes (both zucchini and tomatoes are out of season currently, sadly, so it will be a while until I have this on my plate again!) and a couple of capers – sometimes change up the cheese – but always keep it relatively simple.

In winter I often sub spinach or broccoli for the zucchini, and it’s exceptional with mushrooms in autumn. I swap out the mint for thyme, in that case. SO EASY, SO GOOD!

Spaghetti with Zucchini, Chilli and Lemon

• Author: Stacey Roberts | Veggie Mama
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 1 serving 1x
• Category: Dinner
• Method: Simmering
• Cuisine: Vegetarian

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Description

A very simple weeknight pasta dish that will be on your table in minutes. Zucchini, lemon and chilli spaghetti in summer, and changeable as the seasons roll on.

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Scale 1x2x3x

Ingredients

• About 80g of dried spaghetti, whatever you think works for one serve
• 1 zucchini, sliced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 50g goat cheese
• zest and juice of 1/2 a lemon
• salt
• pepper
• chilli flakes

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Instructions

1. Bring to the boil a large pot of salted water.
2. When boiling, add the spaghetti and stir so it doesn’t stick to the bottom.
3. Meanwhile, heat the olive oil over medium heat in a large frying pan.
4. Saute the zucchini and garlic gently until soft.
5. Just before the spaghetti is ready, turn the heat up just a little in the frying pan and add the goat cheese, lemon zest, chilli, and lemon juice.
6. Add a splash of the pasta water and cook until the ingredients amalgamate to make a smooth sauce.
7. Immediately turn the heat back down and add the drained pasta, salt and pepper.
8. Stir to coat the pasta and check the seasoning.
9. Serve with extra cracked black pepper and a handful of small fresh mint leaves.

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Keywords: vegetarian pasta, zucchini spaghetti, easy weeknight meals, weeknight spaghetti, veggie spaghetti