Combining store-cupboard staples such as artichokes and pasta with a fresh seasonal vegetable makes it easy to put a meal on the table, pronto.
Serves: 4
INGREDIENTS
300 grams dried spaghetti
1 tablespoon olive oil
1 red onion, thinly sliced
2 cloves garlic, crushed
2 zucchini, cut into matchsticks
340 gram jar marinated artichoke hearts, drained
3 tablespoons cream
zest 1 lemon
2 tablespoons lemon juice
½ cup freshly grated Parmesan plus extra for serving
2 tablespoons chopped flat-leaf parsley
METHOD
Cook the spaghetti in a large saucepan of boiling salted water until al dente. Reserve 1 cup of the cooking water then drain the spaghetti and tip back into the saucepan. Toss with a little olive oil and cover to keep warm.
Heat the olive oil in a large sauté pan and add the onion and garlic with a good pinch of salt. Cover and cook until the onion is tender.
Uncover and add the zucchini and artichokes and cook for a few minutes until the zucchini is just tender. Add the cream, lemon zest and juice, Parmesan and ½ a cup of the reserved cooking water. Season with pepper only (the cooking water has already been salted) and simmer until reduced a little.
Tip the sauce over the hot spaghetti and combine, adding a little extra cooking water if needed to loosen the sauce. Stir in the parsley.
To serve: Divide the pasta and vegetables between warm bowls and top with extra Parmesan and a grind of pepper.
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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.