Save to your scrapbook
Courgette & fennel spaghetti
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 medium bulb fennel
3 medium courgettes
2 tsp extra virgin olive oil
½ tsp sea salt flakes
2 cloves garlic, finely sliced
300g Free From Gluten Free Spaghetti
25g pack flat leaf parsley, leaves only, roughly chopped
1 unwaxed lemon, zest and juice
½ tsp pul biber
1. Place a large saucepan of salted water over a high heat. Trim the base of the fennel and cut the bulb in half from top to bottom. Remove the core. Using a mandolin or sharp knife, very finely cut the fennel and courgettes into 1mm slices, reserving the fennel fronds to garnish.
2. Heat the oil in a heavy-bottomed, lidded frying pan. Add the courgette, fennel and salt. Cover and cook for 10 minutes over a low heat. Stir occasionally. Remove the lid, add the garlic, stir well and cook, uncovered, for a further 10 minutes until softened. Meanwhile, cook the pasta in the boiling water for 10-12 minutes until al dente.
3. Drain the pasta (reserving the cooking water) and add to the pan of vegetables with the parsley, lemon zest, pul biber, the juice of half the lemon and enough of the pasta cooking water to loosen. Toss well and season with plenty of black pepper before serving, decorated with the reserved fennel fronds.
Cook’s tip Our Free From spaghetti is made from a blend of corn flour and rice flour and is gluten free. It is also suitable for vegetarians and vegans.
Typical values per serving:
vegetarian/low fat/1 of your 5 a day/gluten free/vegan/source of fibre
This recipe was first published in October 2020.