zucchini, leek and goat’s cheese spaghetti

hidden veggie dinner for grown ups with good taste

ingredients

• 400g spaghetti

• 2 tbsp extra virgin olive oil

• 2 leeks, white and pale green parts only, thinly sliced

• 4 garlic cloves, finely chopped

• 4 small zucchini, coarsely grated

• 150g soft goat’s cheese

• 50g parmesan, finely grated, plus extra to serve

• Zest of 1 lemon

• Juice of ½ lemon

• Small handful fresh parsley, finely chopped

• Salt and freshly cracked black pepper

method

1. Bring a large pot of salted water to the boil.

2. Heat olive oil in a large frying pan over medium heat. Add leeks and a pinch of salt, cooking for 5 minutes until softened. Add garlic and cook for another minute.

3. Add grated zucchini and a pinch of salt. Cook for 15–20 minutes, stirring occasionally, until reduced and soft and saucy.

4. Meanwhile, cook spaghetti until just shy of al dente. Reserve 2 cups of pasta water before draining.

5. Add spaghetti to the zucchini with goat’s cheese, parmesan, half the lemon zest, lemon juice and 1 cup of pasta water. Toss over low heat until glossy and creamy, adding more pasta water as needed.

6. Stir through parsley, then serve with extra parmesan, black pepper and remaining lemon zest.
   
   Serves 4