Zucchini Spaghetti With Garlic, Chilli, and Parsley
I’ve had my eye on this one for some time now.
It’s a dish we used to eat quite regularly once upon a time – partly cooked spaghetti, finished off in olive oil infused with the flavours of garlic, chilli flakes, and parsley. It’s ridiculously simple, not to mention quick, to prep and cook – if you get your act together, you can easily go from fridge / cupboards to the dining room table in under a quarter of an hour.
This dish ticks all the right boxes for a Friday night special.
Ridiculously quick and easy to prep, laughably rapid as well as simple to cook, and yet still able to offer that touch of decadent luxury you get from any meal where good quality beef plays a part.
It sets you up perfectly for a weekend cooking campaign, easing you into the “what can we do to top that” mindset, so that come Saturday morning you’ll be camped outside the supermarket’s doors, clamouring to be let in, so that you can get your hands on The Good Stuff you need for the days ahead…
This was one of those throw-togethers that came about as a way to use up a few bits and pieces that were hanging around in the fridge and in or on various assorted cupboards and shelves, and generally threatening to outstay their welcome.
It made for an excellent speedy lunch, but would work just as well as a supper.
I like to keep lunch quick and simple, as I have a limited amount of time both at home to prepare my lunch before I set off on my commute in to the office, and at my desk to actually eat the meal itself.
This then, with only slight variations depending on availability of produce, is my usual lunch-time stomach filler. I prepare everything prior to setting off, and do all the chopping and mixing at my desk, normally sometime around noon-ish.