Combining store-cupboard staples such as artichokes and pasta with a fresh seasonal vegetable makes it easy to put a meal on the table, pronto.
Serves: 4
INGREDIENTS
300 grams dried spaghetti
1 tablespoon olive oil
1 red onion, thinly sliced
2 cloves garlic, crushed
2 zucchini, cut into matchsticks
340 gram jar marinated artichoke hearts, drained
3 tablespoons cream
zest 1 lemon
2 tablespoons lemon juice
½ cup freshly grated Parmesan plus extra for serving
2 tablespoons chopped flat-leaf parsley
METHOD
Cook the spaghetti in a large saucepan of boiling salted water until al dente. Reserve 1 cup of the cooking water then drain the spaghetti and tip back into the saucepan. Toss with a little olive oil and cover to keep warm.
Heat the olive oil in a large sauté pan and add the onion and garlic with a good pinch of salt. Cover and cook until the onion is tender.
Uncover and add the zucchini and artichokes and cook for a few minutes until the zucchini is just tender. Add the cream, lemon zest and juice, Parmesan and ½ a cup of the reserved cooking water. Season with pepper only (the cooking water has already been salted) and simmer until reduced a little.
Tip the sauce over the hot spaghetti and combine, adding a little extra cooking water if needed to loosen the sauce. Stir in the parsley.
To serve: Divide the pasta and vegetables between warm bowls and top with extra 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.