What a wonderful vegetarian dish! I adored cooking and eating this up. The spinach puree makes this dish. Every bite has so much flavour. I found it did need a little extra salt to really bring out the flavour of the spinach though, so if it still tastes a little flat add another small pinch and some pepper.
Easily doubled and tripled – this recipe is a lovely start to any meal. You could serve it with salmon or trout if you like, or some beautiful roasted vegetables.
Based on a recipe by Adam Liaw.
Pictured: Spaghetti with Zucchini and Spinach20g butter
2 cups baby spinach, washed and ready to use
100g dried spaghetti
1 anchovies, finely chopped (optional)
1 clove garlic, finely chopped
3 spring onions, finely chopped
1 zucchini, cut into fine matchsticks
A good pinch of salt
Grated parmesan cheese, to serve
Heat most of the butter in a small pan over low heat and sauté the spinach for about a minute, until just wilted. Transfer the spinach and butter with a small pinch of salt into the bowl of a small food processor or blender and process to a smooth purée.
Cook the pasta in plenty of boiling salted water according to the packet directions.
In a large frying pan, heat the remaining butter over medium heat and fry the anchovies (if using), garlic and onion until fragrant. Add the zucchini and salt and toss for about 3 minutes until softened.
When the pasta is cooked to your liking, transfer it into the zucchini and toss to combine. Remove from the heat and stir through the spinach puree.
Serve topped with a little parmesan cheese.
Serves 2