Simple, delicious and very quick!
Serves: 4
INGREDIENTS
500 grams spaghetti
¼ cup olive oil
zest and juice 1 lemon
3 cloves garlic, crushed
2 medium zucchini, grated
⅓ cup roasted, skin on almonds, chopped roughly
2 medium tomatoes, chopped roughly
2 good handfuls rocket or baby spinach
1 handful basil leaves, ripped
Parmesan for grating
sea salt and ground pepper
METHOD
Cook the spaghetti in a large saucepan of boiling salted water until al dente. Drain, reserving ½ a cup of the cooking water.
Return the pasta to the saucepan and add all the remaining ingredients except the Parmesan. Season and toss everything together until combined, adding some of the reserved cooking water if the pasta is a little dry.
To serve: Divide between bowls and top with plenty of Parmesan and a drizzle of olive oil.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.