In an ideal world, I would read the news in equal parts to the time spent reading about Kayne’s mental state and wondering when Kim’s coming back to Instagram. I would be able to answer all quiz questions, not just the ones about Disney characters and facts about Michael Jackson. I would never have to wear a helmet because I hate how shit my hair looks afterwards. Obviously this isn’t dream land and I’m all 90% spaghetti, 5% cheese and 5% complaining because I want a flat stomach like the hot girls running out the front my apartment right now.
F that. Embrace the deliciousness.
Light & Bright Summer Spaghetti
2 handfuls of cherry tomatoes
2 zucchinis, quartered & sliced
4 cloves of garlic, diced
Handful of asparagus
Zest from 1 lemon
Bunch of fresh basil
2 x 125g buffalo mozzarella balls
Salt & pepper
Turn your oven to 180 and heat a pan with a generously glug of oil. Add the garlic to the pan and saute until golden then turn off the heat. Place the cherry tomatoes and zucchini on a baking tray and drizzle with oil and salt then bake for 15 minutes or until the zucchini is soft.
While that’s in the oven, cook your pasta as per the packet instructions then drain and rinse. Add the asparagus, lemon zest and roasted veg to the garlic pan and heat through before stirring through the spaghetti. Season well with salt and pepper then serve with the basil and torn mozzarella.
This would also work well as a pasta salad. Just substitute the spaghetti for penne, orecchiette etc.