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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.