500 grams spaghetti
¼ cup olive oil
zest and juice 1 lemon
3 cloves garlic, crushed
2 medium zucchini, grated
⅓ cup roasted, skin on almonds, chopped roughly
2 medium tomatoes, chopped roughly
2 good handfuls rocket or baby spinach
1 handful basil leaves, ripped
Parmesan for grating
sea salt and ground pepper
Cook the spaghetti in a large saucepan of boiling salted water until al dente. Drain, reserving ½ a cup of the cooking water.
Return the pasta to the saucepan and add all the remaining ingredients except the Parmesan. Season and toss everything together until combined, adding some of the reserved cooking water if the pasta is a little dry.
To serve: Divide between bowls and top with plenty of Parmesan and a drizzle of olive oil.