Garlic & Courgette Spaghetti

This is such an easy meal to make as it has very few ingredients and is ready in no time – perfect for a quick and easy weekday dinner.  The courgette and garlic match perfectly and the chilli adds a nice kick!

I’ve used a gluten free variety of spaghetti made with maize and rice but there are loads of different varieties of gluten-free pasta around so feel free to use your preferred choice.

Gluten-free pasta can be a pain to cook as it likes to stick together, but as long as you put it straight into boiling water, add a bit of olive oil and keep the pasta moving you should have no problems with sticky spaghetti strands!

Enjoy!


Serves 4

Ingredients

  • 200g Dried gluten free spaghetti
  • 2 Courgettes
  • 3 Garlic cloves
  • 1 Chilli
  • 2 Tbsp Olive oil
  • 2 Tbsp Crumbled walnuts

 

Method

  1. Boil the kettle (for the pasta).
  2. Wash the courgettes and chop into strips.
  3. Finely chop or crush the garlic cloves, and finely chop the chilli (take the seeds out if you want less spice).
  4. Place a large saucepan onto a medium heat and pour in the boiled water.  Add a pinch of salt and a glug of oil to the pain.
  5. Place the spaghetti into the boiling water, making sure to stir the pasta around intermittently.
  6. Put  a frying pan onto a high heat and add the olive oil.
  7. Once the oil is hot fry off the garlic and chilli for 1-2 minutes, add a little salt to prevent the garlic from burning.
  8. Add in the courgettes, stirring them around to coat them with the oil.
  9. Once the pasta has cooked (should take between 10 & 12 minutes), drain and add to the frying pan. Reserve around a tablespoon of the pasta and also add that to the frying pan.
  10. Mix the pasta around to ensure everything is coated with the oil and the courgette is evenly distributed.
  11. Take off the heat, crumble the walnuts over the top and serve.

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