RECIPE OVERVIEW
This vegetarian Italian dish is super quick and easy to prepare.
Ingredients Add to Shopping List
Serves: 4 people
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-
2 small Courgettes
very thinly sliced with a potato peeler -
1 tbsp Dried Thyme
-
4 cloves Garlic
finely chopped -
0.5 tbsp Olive Oil
plus extra if needed -
150 g Pecorino Cheese
very thinly sliced with a potato peeler -
2 tsp SuperValu Chilli Flakes
-
450 g SuperValu Spaghetti
For the breadcrumbs
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1 - Black Pepper
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1 clove Garlic
crushed -
2 tbsp Olive Oil
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1 - Salt
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30 g SuperValu Fresh Breadcrumbs
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0.5 tsp SuperValu Smoked Paprika
Method
- Preheat the grill to medium. Put your pasta on to boil in lightly salted water.
- Toss the breadcrumbs with the crushed garlic, paprika, oil and some salt and pepper. Place on a baking tray and grill until golden. Set aside.
- Heat the ½ tablespoon of oil in a large pan over a medium-low heat, then add the garlic. Add the thyme and chilli flakes just as the garlic is about to change colour.
- Drain the pasta into a bowl, retaining some of the cooking liquid. Stir the pasta into the pan, coating it with the oil and garlic mixture. Add 2 tablespoons of the pasta water and a little more oil at this stage if you wish. Season to taste, then stir in the courgettes and cheese.
- Divide the pasta between four bowls and serve with the breadcrumbs sprinkled on top.
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