Summery Spaghetti with Zucchini, Sugar Snap Peas and Mint

A summery pasta with courgette, sugar snap peas and peas, finished with lemon, fresh mint and fruity olive oil. A light vegetarian dish for lunch or a relaxed evening.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 180 g Spaghetti
• 1 Stück Zucchini
• 100 g Sugar snap peas
• 80 g Frozen peas
• 1 Stück Garlic clove
• 3 EL Extra virgin olive oil
• 0.5 Stück Lemon, zest and juice
• 40 g Parmesan, freshly grated
• 6 Stück Fresh mint leaves
• 1 Prise Chili flakes
• Salt
• Black pepper

Method

1. Bring water to a boil in a large pot with plenty of salt.
2. Wash the zucchini, trim the ends and cut into thin half-moons or strips. Halve the sugar snap peas and finely chop the garlic.
3. Cook the spaghetti until al dente according to the package instructions. Add the peas during the last 3 minutes of cooking.
4. Meanwhile, heat 2 tablespoons of olive oil in a large pan. Briefly sweat the garlic and chili flakes, then fry the zucchini and sugar snap peas over medium to high heat for 4 to 5 minutes, until they are lightly golden.
5. Drain the pasta and peas, reserving some of the cooking water. Add everything to the vegetables in the pan, then toss with a splash of cooking water, the lemon zest and juice, and the remaining olive oil.
6. Stir in the Parmesan, season with salt and pepper. Cut the mint into strips, scatter over the pasta and serve immediately.