Gluten-Free Spaghetti with Zucchini And Lemon

I have a complex relationship with pasta. While I love it to the moon and back, it does not love me back, at least not the wheat variety. Gluten-free versions can sometimes struggle to hold any sauce, or taste of anything remotely interesting, so I’ve had to up my game when cooking a bowl of pasta. This recipe has become my go-to in the last months. A zesty fresh lemon, and the right amount of salt, make this very humble plate a delicious winner. It’s zingy, but also super comforting.

My favorite bit about this dish is the fact that it is topped by the creamiest of cheeses. I generally choose a block of vegan cheese that crumbles easily and is soft in flavor. If you’re still eating dairy, goat cheese works wonderfully too.

Ingredients for gluten-free spaghetti with zucchini and lemon

Serves a very big bowl for one.

• 400g gluten-free spaghetti
• 400g zucchini1 teaspoon of garlic powder, or sliced garlic clove
• 2 tbsps of vegetable oil
• Juice and zest of one lemon
• 1 tsp of parsley
• 50g vegan creamy cheese, or goat cheese, crumbled into pieces
• Salt and pepper to taste

Directions for gluten-free spaghetti with zucchini and lemon

1. Grate the zucchini and set aside.
2. Begin cooking the pasta.
3. Heat up the oil in a wok, on a low heat. Add the garlic powder or sliced garlic clove. If you are using a clove of garlic, remove it once it’s browned.
4.  Add the zucchini to the garlic oil, a little at a time. Cook at a higher heat, until the zucchini has turned golden.
5. Remove the wok from the heat, and set aside to cool for a few seconds.
6. Add the lemon zest, juice, and parsley. Sprinkle with salt and pepper.
7. When the pasta is done, before draining, set aside 2 tablespoons of the cooking water.
8. Drain the pasta, and add it to the zucchini mixture, with the cooking water.
9. Mix it all up until the pasta is sufficiently coated.
10. Add more salt and pepper if desired.
11. Plate up, top with your choice of crumbled cheese, and enjoy!