Pasta Aglio Olio with Vegetable Noodles

40. a Vegetable Spaghetti LGFE (Daniel Balzan)

Aglio Oglio with broad beans and vegetable noodles, tableware C&H Bartoli, photo Daniel Balzan

‘this pasta dish includes spiralized carrot and courgette noodles and is topped with fresh broad beans, ah so good’

You will need:
250g linguine
125g courgettes
125g carrots
1/2 cup olive oil
5 garlic cloves
1/4 cup chopped parsley
1/4 cup chopped mint
A pinch of dried chili
Mint to garnish

Prepare a pot of salted water and cook the pasta according to the instructions on the packet. Put the oil,garlic and chili flakes in a large pan over low heat and cook gently for around 3 minutes. Add the parsley and mint to the pan and turn off the heat.

Use a spiralizer to make spaghetti with the carrots and courgettes. Drain the pasta and reserve one cup of the cooking liquid. When the oil mixture has cooled down add half a cup of pasta cooking water and reduce over medium heat by half. Add the pasta and stir. Add more pasta water a little at a time for the sauce to thicken until the consistency is how you prefer it. Add the carrot and courgette spaghetti and mix in with the pasta and sauce. Immediately remove from the heat and serve.

Tip: To use up any leftovers beat the remaining pasta with some eggs toΒ make an omelette.

I use linguine by Pasta Rummo, vegetables by Big Fresh, spices and dried herbs by Schwarts, fresh potted herbs by Callus Garden Centre, and a spiralizer by Tescoma