Need something quick, yet satisfying AND with a little kick?
I came across this after we’d intercepted a load of courgettes. Not one for knowing what to use courgettes for – other than in my tomato gratin – this popped up via a wonderful blog called ‘House and Garden’.
So far I’ve experimented with recipes which have quite a few herbs and spices – as coming from a ‘non-cooking’ back ground I felt it was about time I used more than just salt and pepper – this recipe however has chilli flakes and/or raw red chilli’s (whatever you prefer).
p.s if you’re not one for really hot spicy food, stick to the chilli flakes – my lips were red raw after using the raw chilli’s!
What you’ll need:
(this will serve 2)
a splash of oil
about 200g spaghetti
1 red chilli or a shake or two of chilli flakes
a dash of lemon juice (fresh or bottled)
2 cloves of garlic (cos 1 just isn’t enough!)
What you’ll need to do:
(using a wok if you have one!)
Cook your pasta according to instructions, or until the spaghetti sticks to your kitchen tiles (throwing them at the walls and they stick, means they are done!)
Whilst they are cooking, slice the courgette length-ways or using a potato peeler so you get long strips of courgette. Heat the oil in the wok (or similar) and fry them over a medium heat along with the garlic and the chili – then the dash of lemon juice. Fry them all together for around 3 minutes, or until the courgette is soft and all the flavors gathered together.
Serve on the bed of spaghetti and add chopped parsley if you fancy it!
Let me know how you get on!