A delightful springtime dish featuring spiralized courgette, spaghetti, asparagus, and flavored with lemon zest and toasted pine nuts. It's light and fresh, perfect for the season!
1: Prep all your veg: spiralize the courgette, slice the asparagus into bite sized pieces, and mince the garlic.
2: Toast your pine nuts.
3: In a pot of boiling water with lots of salt, add the spaghetti and cook according to packet instructions (usually about 8 mins).
4: Steam the asparagus for 3 mins.
5: Separately, heat a large pan and then add oil, fry the garlic for 15 seconds and then add in the courgette.
6: Sauté the courgette on a medium-high heat until the pasta is ready.
7: Once the pasta is cooked, drag it into the pan with the courgetti, along with some starchy pasta water.
8: Add in the asparagus.
9: Mix everything around so it all gets covered in the oil and pasta water and season to taste.
10: Plate up and sprinkle with basil, pine nuts, and a grating of lemon zest, then serve.
