English Garden Spaghetti
23 March 2016
This simple vegetarian spaghetti makes full use of this season’s unbeatable selection of
vegetables such as broad beans, courgettes and tomatoes. Keen gardeners may even be able to
source some of the ingredients from their great outdoors.
Category
Main
Serves
2
Cooking Time
20 mins
Ingredients
2 tbsp of olive oil
3 cloves garlic - crushed
8oz (200g) podded young broad beans
1 medium sized courgette - cut into long strips
2 ripe tomatoes – roughly chopped
Grated zest of 1 lemon
Handful of fresh basil
1 tablespoon of freshly chopped parsley
Salt and freshly ground pepper
6oz (175g) of dried spaghetti
Freshly grated parmesan
Instructions
1Bring to the boil a large saucepan of salted water and add the spaghetti. Cook until tender then drain, and sprinkle and toss with some olive oil to prevent it from sticking together
2While the spaghetti is cooking, heat a sauté pan and add the olive oil. Toss in the garlic and cook for a few minutes over a low heat
3Add the beans and courgettes and cook for 4 minutes until soft
4Add the tomatoes and the lemon zest. Season with salt and pepper. Rip up the basil and add with the spaghetti to the pan. Toss the spaghetti well so it is covered in the sauce. Add the parsley, mix once more, sprinkle over the parmesan and serve
5This goes beautifully with a rocket salad and a large slice of buttery garlic bread.