Make the most of EASY PASTAS

SIMPLE WEEKNIGHT EATS FOR THE SILLY SEASON

- 

10-Minute Chilli Zucchini Spaghetti

SERVES 2 PREP & COOK 10 MINS

■200g thin spaghetti

■ 1 large clove garlic, crushed 1/2 tsp dried chilli flakes

■250g packet zucchini spaghetti (see tip)

■ 1/4 cup shredded parmesan, plus extra to serve

■Lemon wedges, to serve

1 Cook pasta in a large saucepan of boiling, salted water for about 8 mins, or until just tender.

Drain, reserving ¼ cup of the cooking water.

2 Meanwhile, heat an oiled, large, deep frying pan over a medium-high heat. Add garlic, chilli and zucchini. Cook, stirring, for 1 min, or until zucchini is lightly coated with oil.

3 Add pasta and reserved cooking water to zucchini mixture. Season with salt and pepper. Gently toss over a medium heat until combined and hot. Add parmesan. Toss until combined.

4 Serve with extra parmesan and lemon wedges.