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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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!