Chilli and garlic spaghetti with courgettes and Pecorino
This vegetarian Italian dish is super quick and easy to prepare.
4 people
15 minutes
10 minutes
Ingredients
- 2 small Courgettes very thinly sliced with a potato peeler
- 1 tbsp Dried Thyme
- 4 cloves Garlic finely chopped
- 0.5 tbsp Olive Oil plus extra if needed
- 150 g Pecorino Cheese very thinly sliced with a potato peeler
- 2 tsp SuperValu Chilli Flakes
- 450 g SuperValu Spaghetti
For the breadcrumbs
-
1
-
Black Pepper
-
1
clove
Garlic
crushed
-
2
tbsp
Olive Oil
-
1
-
Salt
-
30
g
SuperValu Fresh Breadcrumbs
-
0.5
tsp
SuperValu Smoked Paprika
Method
- Preheat the grill to medium. Put your pasta on to boil in lightly salted water.
- Toss the breadcrumbs with the crushed garlic, paprika, oil and some salt and pepper. Place on a baking tray and grill until golden. Set aside.
- Heat the ½ tablespoon of oil in a large pan over a medium-low heat, then add the garlic. Add the thyme and chilli flakes just as the garlic is about to change colour.
- Drain the pasta into a bowl, retaining some of the cooking liquid. Stir the pasta into the pan, coating it with the oil and garlic mixture. Add 2 tablespoons of the pasta water and a little more oil at this stage if you wish. Season to taste, then stir in the courgettes and cheese.
- Divide the pasta between four bowls and serve with the breadcrumbs sprinkled on top.
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