Spaghetti With Tomato, Chilli, Mushroom, Zucchini & Garlic |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quick & easy - the secret is to slice the veges as finely as you can. Chilli is obviously to taste! Ingredients:
250 g pasta (spaghetti, fettucini, linguini etc) |
2 tablespoons olive oil |
6 garlic cloves, crushed |
1 teaspoon red chile |
2 spring onions, finely sliced |
3 teaspoons rosemary, chopped |
1 large zucchini, cut in half lengthways & finely sliced |
5 large portabella mushrooms, finely sliced |
1 (425 g) can tomatoes (1 pound) |
4 tablespoons parmesan cheese |
fresh ground black pepper |
Directions:
1. Cook the pasta in plenty of boiling salted water.
2. Whilst the pasta is cooking, heat the oil in a large frypan on medium heat.
3. Add the garlic, chilli & onions & saute until just golden.
4. Add the rosemary, zucchini & mushrooms and saute.
5. Turn up the heat and add the tinned tomatoes. Saute until just thickening.
6. Drain the pasta and add to the pan with the tomato mixture in it. Mix with tongs & serve with parmesan cheese and freshly ground black pepper on top.
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