Easy, quick and delicious!
- 1 packet of spaghetti
- a handful of garden herbs
- stock cube or vegetable stock
- olive oil
- 4 fresh zucchini
- ½ preserved lemon
- 1 rasher of bacon – fat removed and finely diced (leave out if vegetarian preferred)
- 2 -3 pickled walnuts
- 1 fresh lemon, squeezed
Boil spaghetti in large pan of water with the herbs and stock cube.
Shave fresh, raw zucchini into long thin strips and drop into a bowl. Drizzle over a couple of tablespoons of olive oil and grind over some black pepper. Stir through and leave to sit for 5 – 10 minutes. Finely slice the preserved lemon and walnuts and gently stir into the zucchini along with the squeezed lemon juice.
Strain pasta when al dente and remove herbs. Put into serving dish and top with the zucchini mixture. Serve with a green salad.