Mediterranean Spring Zucchini Spaghetti

This is possibly the easiest dish you will encounter as it takes under 15 minutes to make and requires minimum effort. The only thing you need is a mandoline that makes zucchini spaghetti, but if you don’t have one you could make ribbons with a peeling knife instead. This dish amplifies those mediterranean flavours, the perfect amount of saltines from the capers and anchovies while the garlic brings the asparagus, harricot beans and zucchini perfectly together. The figs, fresh herbs, lemon juice add that Italian flair making the dish a real spring time gem. You could also add a handful of parmesan if you wish, but it definitely does not need it. Make sure to use good quality olive oil and lots of fresh thyme and rosemary as they make any dish that much better. Ps. This spaghetti makes a great side dish to some grilled seafood and fish as well!

Ingredients

  • 5 cloves garlic
  • About 15 asparagus (one bunch)
  • 4 anchovies (files that are in oil)
  • 3 tablespoons capers
  • handful harricot beans
  • Ground black pepper/salt/ Fresh Rosemary & Thyme
  • Olive oil
  • Figs
  • 1 zucchini (made into spaghetti)
  • Lemon Juice

Directions

On a medium heated pan, add some olive oil, the finely minced anchovies and grated garlic. Stir for a few minutes before adding in the haricot beans, capers, rosemary, thyme and chopped asparagus (make sure to remove the hard ends and peel parts if necessary). Season with a pinch of salt and ground black pepper. Keep in mind that the anchovies and capers add a degree of saltines. Gently stir and cook for about 7 minutes before adding in the zucchini ribbons. Add in a squeeze of lemon juice and the halved figs and cook for another 5 minutes before serving.

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