I’m a big fan of lemony pasta dishes and with this recipe I wanted to keep the zucchini raw and pack as much flavour in. It’s a super simple dish and ideal for a quick week night supper or to make alongside some tasty chicken kebabs. I just came up with that, but was thinking if you are the type pf person that needs some protein with your food, a chicken kebab would go well here. Or crispy bacon, but I digress.
I made the zucchini noodles – or zoodles as they have become know as, with my spiraliser on the thinnest setting. You could of course julienne them if you don’t have this gadget, but if you are a fan of vegetables, specifically the zucchini, then this is a fantastic piece of kitchen equipment to have in your arsenal.
I love zoodles stir fried with parmesan. They kind of masquerade as pasta and are utterly delicious. They work with so many things including baked goods, and I put this vegetable right up in my top three.
They make unbelievably good shoestring fries
Are delicious in a quiche with bacon
Can turn a carbonara vegetarian
They rock a frittata with mint
Are rawalicious with green beans, walnuts and blue cheese in a salad
Add greens to an Amatraciana pasta sauce
And are sublime on a pizza with mozzarella soaked in cream
You get where I’m going here, and I had comepletely forgotten about my chilli and garlic prawn linguine with bacon, zucchini and lemon
There really are even more on this site but lets cut to the chase and get to THIS recipe.
The lemon juice and olive oil makes a dressing that wilts the zucchini slightly while the pasta cooks. When tossed through the hot noodles which still have their water clinging to them they soften even further. I like to add a lot of Parmesan cheese to this dish and used a local version from Prince Albert which is nutty and delicious. The chilli gives it heat and I think impreative here. I have used the Rocking Chilli from Terra Madre because I can control the heat levels and its utterly delicious. You can of course use a chopped up fresh chilli too. The parsley gives the dish herbaceousness and I think basil would probably work briliantly too.
Recipe – serves 2
- 250gm - 300gm linguine
- 2 - 3 cups zucchini 'noodles' / zoodles
- juice and zest from half a lemon
- half a garlic clove crushed
- 3 - 4Tbsp extra virgin olive oil
- 1/4 cup finely grated Parmesan cheese
- 1 tsp chili pasta, or a freshly chopped chilli, or however much you like
- 3 Tbsp chopped parsley
- salt and pepper
- Boil the linguini in salty water according to the packet instructions.
- While this is on the go, spiralise the zucchini and place in a bowl with all the ingredients except the parsley and Parmesan. Toss to coat the zzodles well.
- When the pasta is cooked, drain and immidately add to the zucchini (reserve a little of the cooking liquid in case you want to add some more).
- Toss this all together with the parsley and parmesan and serve straight away with more Parmesan
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