Autumn garden pasta
( SERVES 4 )
The secret to this simple dish is to have all ingredients prepared and lined up ready to toss in to the saucepan as soon as the spaghetti is cooked and drained so that the heat of the spaghetti can slightly cook everything. Use herbs that you have on hand, even if it’s just parsley. This recipe forms part of the 11 March meal planner created in partnership with New World.You can always rely on New World’s Pams products for a great price every day and that includes fresh fruit and vegetables. Pams green beans, grown right here in New Zealand from regions like the Hawkes Bay, are in season now. They are freshly hand-picked, chilled and carefully sent to stores around the country. Look for Pams cherry tomatoes, lemons and garlic in the fresh produce section too.
- Cook spaghetti and garlic in a saucepan of well-salted boiling water until al dente.
- Working quickly, drain and return the spaghetti back to the saucepan with a little of the cooking water and toss through the tomatoes and beans.
- Add the courgette, chilli, lemon zest and juice, oil, parmesan, herbs, sea salt flakes and freshly ground black pepper and toss to combine. Serve with extra parmesan if required.