Serves: 4
INGREDIENTS
300 grams dried spaghetti
1 cup frozen peas
3 tablespoons olive oil
1 red onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon finely chopped thyme or rosemary
pinch of dried chilli flakes
4 medium zucchini, cut into thick matchsticks
2 handfuls baby spinach
¼ cup sour cream
finely grated zest and juice 1 lemon
freshly grated Parmesan
sea salt and freshly ground pepper
METHOD
Heat the olive oil in a large sauté pan and cook the onion, garlic, thyme and chilli flakes with a good pinch of salt until the onion is soft. Add the zucchini and cook until crisp tender. Stir in the baby spinach, sour cream, lemon zest and juice. Season and turn to wilt the spinach.
Cook the spaghetti in a large saucepan of well salted boiling water until al dente. Just before draining, add the peas to the pasta and cook for 2 minutes. Drain and combine with the sauce.
To serve: Divide between serving bowls and top with freshly grated Parmesan and a grind of pepper.
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!