Gino D'Acampo's zesty broccoli and courgette spaghetti
Skill level: Easy peasy
Costs: Cheap as chips
Jungle chef, Gino whips up another dish based on his Italian roots. This healthy recipe works out at only 49p per portion
- 2 courgettes, trimmed
- 200g broccoli
- 450g (1lb) dry spaghetti
- 6tbsp extra virgin olive oil
- 25g (1oz) walnut pieces, roughly chopped
- Zest of one lemon
- Pinch of dried chilli flakes
- Salt and freshly ground black pepper
- 4tbsp freshly grated Parmesan cheese (or vegetarian alternative)
Want to make this for under £1 head?
Cost: £3.87 (Asda)
Items: Courgettes (300g) 54p, Broccoli (200g) 40p, Lemon 30p, Walnuts (70g) £1, Italian Parmesan shavings (50g) £1.24, Smartprice spaghetti (500g) 39p
(Prices correct at time of writing. See mysupermarket for more deals).
Find more recipes for under £1 a head
Al dente is the ideal texture of cooked pasta in Italian cooking. It means 'to the tooth' - there should be a slight resistance in the centre when the pasta is chewed.
- Coarsely grate the courgettes then place them in a clean tea towel and squeeze dry. Meanwhile, wash the broccoli and prepare by trimming the base of the spear. Chop in diagonal slices about 3cm long with the leaves.
- Heat the oil in a large frying pan, add the courgettes and fry for 7 mins on a medium heat. Stir occasionally. Add in the broccoli, chilli flakes, walnuts and lemon zest and continue to cook for a further 3 mins. Season with salt and stir.
- In the meantime, cook the pasta in a large saucepan of salted, boiling water for 8-10 mins or until just tender and 'al dente'. Drain in a colander. Add the spaghetti to the frying pan and toss all together on a medium heat for 30 secs. Serve immediately with cheese on top.