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Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan

SERVES
4
COOK TIME
15
PREP TIME
15
DIFFICULTY
Easy
Tags Dinner, Spaghetti, Zucchini
Collections Quick & Easy, Spring

INGREDIENTS

  • 375 g spaghetti
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, peeled & finely sliced
  • 1/2 tsp dried chilli flakes
  • 3 anchovies
  • 2 zucchinis, grated
  • 1 lemon, juice & zest
  • 1/3 cup flat leaf parsley, chopped
  • 70 g baby rocket leaves
  • sea salt & freshly ground black pepper
  • 1/3 cup (25g) finely grated Parmesan

METHOD

  1. Cook pasta according to pack instructions. Drain well.
  2. Meanwhile heat oil in a medium saucepan over a medium heat.
  3. Add onion, garlic, chilli flakes & anchovies cook for 5 minutes or until onion is soft. Add zucchini, juice, zest & parsley, cook for 2 minutes, season to taste.
  4. Add zucchini mixture & rocket to pasta, toss to combine. Serve topped with parmesan.

Three ways with zucchini

  1. For a delicious zucchini, walnut & cinnamon bread, preheat oven to 180°C. Whisk 3 eggs in large mixing bowl, add 1 cup oil & 2 cups each of grated zucchini & sugar, stirring to combine. In another large mixing bowl combine 2 cups plain our, 1 teaspoon each of cinnamon, salt & bicarbonate soda, 1/4 teaspoon baking powder & 1/2 cup walnuts. Add zucchini mixture stirring until well combined. Lightly grease 2 bread tins & evenly divide mixture. Bake in oven for 1 hour or until cooked.
  2. For a quick Ratatouille, cook a chopped onion, red capsicum & garlic in olive oil over a low heat until onion is soft. Add 1 chopped eggplant, 2 chopped zucchinis, 4 chopped tomatoes, 1 tablespoon red wine vinegar & 1/4 cup water. Bring to a simmer & cook for 5 minutes. Season with salt & pepper & finish with a handful of chopped parsley.
  3. For zucchini fritters mix together 2 eggs, 3 grated zucchinis, 1/2 cup SR our, 1 deseeded chopped chilli, 1 teaspoon nely grated lemon zest, 1/4 cup mint leaves & 100g crumbled feta. Heat olive oil over medium heat & cook tablespoonfuls of mixture, in batches.
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Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan
Recipe Notes
  1. Cook pasta according to pack instructions. Drain well.
  2. Meanwhile heat oil in a medium saucepan over a medium heat.
  3. Add onion, garlic, chilli flakes & anchovies cook for 5 minutes or until onion is soft.
    Add zucchini, juice, zest & parsley, cook for 2 minutes, season to taste.
  4. Add zucchini mixture & rocket to pasta, toss to combine. Serve topped with parmesan.

Three ways with zucchini

  1. For a delicious zucchini, walnut & cinnamon bread, preheat oven to 180°C. Whisk 3 eggs in large mixing bowl, add 1 cup oil & 2 cups each of grated zucchini & sugar, stirring to combine. In another large mixing bowl combine 2 cups plain our, 1 teaspoon each of cinnamon, salt & bicarbonate soda, 1/4 teaspoon baking powder & 1/2 cup walnuts.
    Add zucchini mixture stirring until well combined. Lightly grease 2 bread tins & evenly divide mixture. Bake in oven for 1 hour or until cooked.
  2. For a quick Ratatouille, cook a chopped onion, red capsicum & garlic in olive oil over
    a low heat until onion is soft. Add 1 chopped eggplant, 2 chopped zucchinis, 4 chopped
    tomatoes, 1 tablespoon red wine vinegar & 1/4 cup water. Bring to a simmer & cook
    for 5 minutes. Season with salt & pepper & finish with a handful of chopped parsley.
  3. For zucchini fritters mix together 2 eggs, 3 grated zucchinis, 1/2 cup SR our,
    1 deseeded chopped chilli, 1 teaspoon nely grated lemon zest, 1/4 cup mint leaves
    & 100g crumbled feta. Heat olive oil over medium heat & cook tablespoonfuls
    of mixture, in batches.
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