This “spaghetti” is made from zucchini, extruded through a vegetable spiraliser into long, curling strands of raw vegetable goodness. The garlic, lemon and parmesan really make it feel, and taste, like pasta.
3 to 4 zucchini, ends trimmed
12 cherry tomatoes, halved
2 small pink radishes, finely sliced
2 tbsp extra virgin olive oil
sea salt and black pepper
1 tbsp grated lemon zest
2 tbsp finely chopped parsley
1 garlic clove, grated
2 tbsp grated parmesan
1. Spiralise the zucchini, or use a vegetable peeler to shave the zucchini lengthwise, then slice each shaving into long thin strips.
2. Toss the cherry tomatoes and radishes with the olive oil, sea salt and pepper. Add the zucchini and lightly toss, then add the lemon zest, parsley, garlic and grated parmesan, and lightly toss until coated. Divide between two pasta bowls, scatter with extra parmesan and serve.
Swap the parmesan for ground cashews or almond pesto to make it vegan-friendly.