In the second of our ‘settling into uni’ series of recipes this week we tackle a fantastic dish that’s fresh and tasty and quick and simple to make, English Garden Spaghetti. Hopefully it will be a regular meal throughout your university career and beyond! Don’t forget if you try it out we’d love to hear about the results or see some photos. Bon appetit!
English Garden Spaghetti
You will need:
- 2 tbsp of olive oil
- 3 cloves garlic – crushed
- 8oz (200g) podded young broad beans
- 1 medium sized courgette (cut into long strips)
- 2 ripe tomatoes – roughly chopped
- Grated zest of 1 lemon
- Handful of fresh basil
- 1 tbsp of freshly chopped parsley
- Salt and freshly ground pepper
- 6ox (175g) of dried spaghetti
- Freshly grated parmesan
Step by step:
- Bring to the boil a large saucepan of salted water and then add the spaghetti. Cook until tender then drain, and sprinkle and toss with some olive oil to prevent it from sticking together.
- While the spaghetti is cooking, heat another pan and add the olive oil. Toss in the garlic and cook for a few minutes over a low heat.
- Add the beans and courgettes and cook for 4 minutes until soft.
- Add the tomatoes and the lemon zest. Season with salt and pepper.
- Rip up the basil and add the spaghetti to the pan. Toss the spaghetti well so it’s covered in the sauce.
- Add the parsley, mix once more, sprinkle over the parmesan and serve.