250g dried spaghetti
1/2 cup freshly shelled green peas
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1/2 teaspoon dried red chilli flakes
1 zucchini, halved and sliced into thin batons
zest and juice of 1 lemon
large handful of fresh picked basil leaves
3 tablespoons finely grated Parmesan, plus extra to serve
sea salt and freshly ground black pepper, to taste
- Recipe shared by Ruth from Martha Goes Green.
- Bring a large pan of salted water to the boil and cook spaghetti according to packet instructions. Add shelled peas in the last minute of cooking time. Drain and set aside.
- Heat olive oil in a large pan over medium heat. Add garlic, chilli flakes, zucchini and lemon zest and cook, stirring for about a minute or until garlic becomes soft and fragrant. Add drained spaghetti, peas, basil and lemon juice and toss to combine. Stir through grated Parmesan and season to taste.
- Divide among serving bowls and top with extra grated Parmesan. Enjoy your summer spaghetti!