Ingredients
- 1 roll (30 grams) sourdough bread
- 2 tablespoon olive oil
- 3 cloves garlic, minced
- 200 grams dry spaghetti pasta
- 2 zucchini (coarsely grated)
- 2 red chillies (small chillies, de-seeded and finely chopped)
- 1/2 cup green peas (frozen)
- Salt and pepper, to taste
- 1/4 cup parmesan, finely grated
- 1 teaspoon lemon rind, finely grated
- 2 tablespoon lemon juice
How to Make
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Step 1: Tear bread into 2cm pieces and place in a bowl and toss in half the oil and one clove of the garlic and then place bread into a heated frying pan over a medium heat and turning frequently or about 5 minutes, or until golden and toasted and transfer to a plate.
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Step 2: Cook the pasta in a large saucepan of boiling, salted water until tender and then drain and place in a large bowl and cover to keep warm.
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Step 3: Meanwhile heat the remaining oil in same frying pan and add zucchini, chillies and remaining garlic and cook, stirring for 2 minutes and then add the peas and cook, stirring for about 1 minutes, or until tender.
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Step 4: Season with salt and pepper and then add to pasta with parmesan, rind and juice. Toss to combine and serve topped with bread.
We hope you enjoy this recipe!
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