(serves 2)
Ingredients
1 large courgette, spiralized
200g spaghetti
1 garlic clove, minced
100g asparagus
1/2 lemon, zested
20g pine nuts, toasted
Handful of basil leaves
2 tbsp olive oil
Salt & pepper
Method
Prep all the veg; spiralize the courgette, slice the asparagus into bite sized pieces, mince the garlic. Toast your pine nuts in a frying pan until golden brown - keep an eye on them as they burn easily.
In a pot of boiling water with lots of salt, add the spaghetti and cook according to packet instructions (usually about 8 minutes).
Separately, heat a large pan and add oil, fry
the garlic for 15 seconds & then add in the courgette. Sauté the courgette on a medium high heat until the pasta is ready. When the pasta is one minute away from being ready, throw the asparagus in with it. Once the pasta is cooked, drag it into the pan with the courgetti, dragging in some starchy pasta water. Add in the asparagus too. Mix everything around so it all gets covered in the oil and pasta water and season to taste.
Plate up & sprinkle with basil, pine nuts and a grating of lemon zest.
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