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!
- 200g Dried gluten free spaghetti
- 2 Courgettes
- 3 Garlic cloves
- 1 Chilli
- 2 Tbsp Olive oil
- 2 Tbsp Crumbled walnuts
- Boil the kettle (for the pasta).
- Wash the courgettes and chop into strips.
- Finely chop or crush the garlic cloves, and finely chop the chilli (take the seeds out if you want less spice).
- 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.
- Place the spaghetti into the boiling water, making sure to stir the pasta around intermittently.
- Put a frying pan onto a high heat and add the olive oil.
- 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.
- Add in the courgettes, stirring them around to coat them with the oil.
- 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.
- Mix the pasta around to ensure everything is coated with the oil and the courgette is evenly distributed.
- Take off the heat, crumble the walnuts over the top and serve.