This recipe of Adam Liaw’s that appeared in the paper a few weeks ago has become a regular one in the Napoli household. All that lovely green! The original recipe is here but I’ve made some minor tweaks. I’ve upped the quantities to make it a main course instead of an entree, and I’ve swapped some of the butter for olive oil as I found it a bit too buttery. I used a mandoline with the finest Julien setting for the zucchini. And I made it with wholemeal spaghetti which added to the flavour. You could probably also add some nuts to this, either toasted pine nuts, some slivered almonds or chopped pistachio. You could make this vegan by using all olive oil instead of butter and omitting the cheese.
250g baby spinach
1 brown onion, finely diced
2 tablespoons extra virgin olive oil
4 medium/large zucchini, cut into matchsticks
salt for seasoning
500g Barilla wholemeal spaghetti
Grated parmesan cheese, to taste
1. Heat the butter in a pan over low heat, saute the spinach until wilted, season then transfer to a small food processor and puree until smooth
2. Cook the pasta in a large pot of salted boiling water. Meanwhile, heat the olive oil in a large frypan, saute onion until softened, then add zucchini and toss for a few minutes until softened. Drain the spaghetti and add to the frypan, season then stir through the spinach puree an combine well so that all the spaghetti is well coated. Serve with parmesan cheese as desired.