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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.