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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.