This easy zucchini spaghetti recipe is a favourite in many households due to its quick preparation time of just 20-30 minutes and minimal need for fresh ingredients. Perfect for spring or summer when zucchinis are abundant and affordable, this dish combines the flavours of chilli, lemon, fennel seeds, and oregano to create a delightful weeknight meal that is high on flavour and low on effort.
The method is straightforward: while the pasta water heats, slice the ingredients and prepare the sauce simultaneously as the pasta cooks. This clever timing helps maximise efficiency in the kitchen.
Cooking Tips:
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Spice Adjustment: If you’re sensitive to spice, feel free to reduce the amount of chilli. However, including some is encouraged as it enhances the dish’s overall taste.
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Salty Pasta Water: Remember to season your pasta water generously—think “salty like the sea.” This is crucial for imparting flavour to your pasta.
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Using Pasta Water: Incorporating pasta water into the sauce not only helps to perform an emulsifying function, creating a velvety coating for the spaghetti, but also steams the zucchini. Aim to keep the zucchini slices firm by initially cooking them quickly on high heat before gently steaming them. If needed, add more pasta water until the zucchini reaches a desirable texture.
- Storing Leftovers: Any leftovers can be stored in an airtight container in the fridge for three to four days, and reheating them with a splash of water will keep them moist.
This dish exemplifies how simple ingredients can come together to create something delicious and satisfying, making it an excellent option for a quick weeknight dinner. Embrace the freshness of zucchini while enjoying a meal that’s both nutritious and flavourful.