Meat-free Monday, on a Tuesday: Zucchini Pasta


This is one of mine and Sparky’s all-time favourite easy vege meals. We would eat this at least once a fortnight because it’s simple, quick, tasty and relatively cheap.

You’ll need:

3-5 anchovies (optional, but highly recommended. you don’t have chunks of anchovy floating around, it just gives a beautiful saltiness to the sauce)
1-2 red chillis or chilli flakes (optional)
olive oil
kalamata olives
3-4 good sized zucchinis, grated
pasta (fusilli is good for this but any short pasta is a-ok)
salt and pepper

1. Heat olive oil in a pan and add the garlic, chilli and anchovies. Break the anchovies up with a wooden spoon.

2. Once the anchovies have broken down (a minute or two) add a couple of tablespoons of capers and a couple of good handfuls of olives. Cook for a couple of minutes.

3. Add some extra olive oil, salt and pepper. Add your grated zucchini to the hot pan and saute for a couple of minutes.

4. Drain your pasta and toss into the zucchini sauce. Stir to coat.

5. Serve with some extra olive oil, salt, pepper and a good bit of parmesan.

Seriously, so so good.

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