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Vegetarian Cookbook Review: Food by Mary McCartney (plus recipes!)

mary mccartney food pasta

Zucchini and Lemon Spaghetti

excerpted from Food by Mary McCartney

serves 2

Ingredients

  • 7 ounces dried spaghetti
  • 3 tablespoons light olive oil, plus more for drizzling
  • 2 medium zucchini, thinly sliced lengthwise
  • 3 cloves garlic, finely chopped
  • 1 1/2 teaspoons fresh sage, chopped
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 2 tablespoons grated Parmesan cheese or Pecorino Romano cheese, plus more for serving (optional)
  • 4 ouncesΒ  feta cheese, crumbled (optional)
  • zest of 1/2 lemon
  • sea salt and black pepper, to taste

Method

  • First cook the spaghetti (check the package for specific instructions) by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti. It should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don’t stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
  • You can use the same saucepan to make the sauce. Pour in the 3 tablespoons of olive oil and heat over medium heat, then add the zucchini and saute for 4-5 minutes, before adding the garlic and herbs and mixing well. Saute for a couple more minutes, to allow all the flavors to come together and the zucchini to cook through.
  • Return the cooked spaghetti to the pan and heat through, then mix in the cheese (if using) and lemon zest, and season with a little sea salt (you may not need much since the feta is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over, if you wish.
4 comments
  1. Proctor

    This book is truly awesome. It is literally packed a lot of delicious recipes that I have not come across. I am sure I can try a lot of new things with it. :)

    Proctor

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