This zucchini pasta with pecans and mint takes just 20 minutes to prepare and serves two. Increase the quantity of spaghetti from 6oz to 12oz to serve four.
6oz of spaghetti
1/2 cup of grated Parmesan
1 cup pecans
1/2 cup fresh mint leaves
1/4 cup olive oil
Freshly ground pepper
1. Bring a large pot of salted water to the boil and cook the pasta for eight minutes until al dente. Drain and set aside.
2. Trim the ends from the zucchini and thinly slice into rounds. Add the oil and pecans to a skillet and cook over a medium heat for three minutes until dark and fragrant. Transfer to a bowl, leaving the oil behind.
3. Add the zucchini to the skillet, season with salt and pepper and toss to coat in oil. Cook on a high heat for about two minutes until the zucchini is blistered and brown. Toss the zucchini and repeat until the next bottom layer is browned. Continue this process for another six to eight minutes.
3. Transfer pasta, zucchini and oil to a bowl and season. Coarsely chop the mint leaves and pecans. Add the mint, pecans and Parmesan to the pasta. Zest lemon over and toss to combine. Serve and enjoy.
Recipe by Dawn Perry / Image by food box service Marley Spoon