Spaghetti with zucchini & lemon

• servings: 4 servings

Ingredients

400g spaghetti

6 tbsp olive oil

4 garlic cloves, peeled and crushed

2 lemon, zested and juiced

2 long chilli, de-seeded and finely chopped

2 zucchini, grated

2 punnets cherry tomatoes, quartered

2 tbsp white wine vinegar

140g rocket, washed and dried

Directions

Cook spaghetti according to packet directions.

Heat olive oil over a medium-high heat and saute the garlic, lemon zest and chilli for 2 minutes. Add the grated zucchini and stir until well combined, then cook for another minute. Add in the tomatoes and cook for a further 2 minutes. Now, add the white wine vinegar and cook for a further 1 minute.

Add the spaghetti to the pan, gently toss and heat for 2 minutes and generously season with salt and pepper.

To serve: Remove pan from heat and toss through rocket leaves and lemon juice. Can be served warm or cold.