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?
- : £3.87 (Asda)
- : 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).
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.
Top tip for making Gino D’Acampo’s zesty broccoli and courgette spaghetti
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.