Spaghetti Aglio Olio

Spaghetti Aglio Olio

By Chef Vicky Ratnani

From Health Mange More

Prep: 10 minutes

Cook: 10 minutes

Method: Moderate

Course: Main Course

Key Ingredients:

A classic Italian dish where vegetables are cut like spaghetti

Ingredients

Large green zucchini 1
Large yellow zucchini 1
Medium radish 1
Medium carrot 1
Garlic cloves 3 to 4
Bird's eye chilli 1
Green chilli 1
Medium onion 1
Olive oil 1 tsp
Salt to taste
Black peppercorns, crushed to taste
Fresh basil leaves 4 to 5
Fresh coriander leaves, chopped as required
Red chilli powder ¼ tsp
Micro greens for garnishing

Methods

Use a mandolin slicer to cut the zucchinis, radish and carrots into thin slices. Cut the slices into long strips resembling spaghetti. Transfer into a bowl.
Slice garlic, bird’s eye chilli and green chilli. Cut onion into rings and add to the bowl.
Heat olive oil in a non-stick pan. Add garlic, bird’s eye chilli and green chilli and salt and saute for 1 minute.
Add the vegetable spaghetti, crushed peppercorns, basil leaves, coriander leaves and chilli powder. Toss and saute for 2-3 minutes.
Transfer into serving bowl, garnish with micro greens and serve hot.

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