Serves: 4
INGREDIENTS
300 grams dried spaghetti
1 cup frozen peas
3 tablespoons olive oil
1 red onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon finely chopped thyme or rosemary
pinch of dried chilli flakes
4 medium zucchini, cut into thick matchsticks
2 handfuls baby spinach
¼ cup sour cream
finely grated zest and juice 1 lemon
freshly grated Parmesan
sea salt and freshly ground pepper
METHOD
Heat the olive oil in a large sauté pan and cook the onion, garlic, thyme and chilli flakes with a good pinch of salt until the onion is soft. Add the zucchini and cook until crisp tender. Stir in the baby spinach, sour cream, lemon zest and juice. Season and turn to wilt the spinach.
Cook the spaghetti in a large saucepan of well salted boiling water until al dente. Just before draining, add the peas to the pasta and cook for 2 minutes. Drain and combine with the sauce.
To serve: Divide between serving bowls and top with freshly grated Parmesan and a grind of pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!