Recipe

Zucchini Spaghetti with Ricotta, Peas, Mint, Chilli & Parmesan

1
Serves
5 MINS
Prep Time
6 MINS
Cook Time
9
Ingredients
Ingredients
Method
  • 200g Zucchini Spaghetti
  • 1/4 cup fresh or frozen peas
  • 1 tbs olive oil
  • 2 green shallots, thinly sliced
  • 1/2 long red chilli, finely chopped
  • 1 small garlic clove, crushed
  • 100g fresh ricotta, crumbled
  • 1 tbs mint leaves, shredded
  • to serve finely grated parmesan & lemon wedge
  1. Place peas in a heatproof bowl, cover with boiling water. Stand 30-60 seconds until bright green and tender. Drain.
  1. Meanwhile, heat olive oil in a medium frying pan over medium heat. Add shallots, chilli and garlic. Cook for 1 minute until soft. Add peas and zucchini spaghetti. Increase heat to high, cook for 4 minutes or until just tender. Add ricotta and mint, toss gently to combine.
  1. Sprinkle over Parmesan, season with salt and pepper. Serve with lemon.