Spaghetti with zucchini and basil

Zucchini and basil are plentiful and at their peak right now, so here’s an idea to make the most of them.

Use your favourite brand of spaghetti and have grated Parmigiano Reggiano to serve.

Ingredients

400 g	Dried spaghetti (Main)
4 Tbsp	Extra virgin olive oil
1 clove	Garlic, crushed, optional
4	Zucchini, trimmed (Main)
1 handful	Basil leaves, torn if large (Main)

Directions

1. To cook the spaghetti, bring a large saucepan of water to the boil, then salt the water. Add the spaghetti and cook according to the packet instructions, until al dente. Drain, reserving about ¼ cup of the cooking liquid.
2. Meanwhile, place the oil and garlic in a large bowl. Season with sea salt and freshly ground black pepper to taste. Using a vegetable peeler, cut zucchini lengthwise into ribbons dropping straight into the bowl as you go. (When you reach the seedy part, that can be discarded to the compost or to feed the chickens).
3. Add the cooked spaghetti to the bowl with a little grated Parmigiano Reggiano. If it looks a little dry, add some of the reserved cooking liquid rather than extra oil. Serve into 4 bowls.

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