featured flavour
fetta and basil
fresh dip
fresh dip
grab it in:
200g tub
dip into a store near you
lemony zucchini spaghetti
vegetarian
Silky spaghetti with lemony zucchini in a creamy fetta and basil sauce. Bright, fresh and perfect for a weeknight.
prep time
0
min
cook time
0
min
number of serves
4
what you’ll need
- 400 g spaghetti
- â…“ cup extra-virgin olive oil
- 2 shallots, finely sliced
- 2 cloves garlic, finely sliced
- 1 teaspoon chili flakes
- 1 lemon, zest and juice
- 4 medium zucchinis, spiralized or grated
- 2 × 200 g NUFFIN fetta and basil dip
- Flaked salt, to season
- Freshly ground black pepper, to season
- 100 g finely grated Parmesan cheese
- ½ bunch basil leaves
let’s get into it
Boil
Bring a large pot of salted water to the boil.
Add the spaghetti and cook according to the packet instructions.
Drain, reserving 500 ml of the pasta cooking water.
Sauce
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the shallots and garlic and cook for 2–3 minutes, until softened and fragrant.
Add the chili flakes, lemon zest, lemon juice and zucchini, stirring to combine.
 Spoon in the fetta and basil dip along with a generous splash of pasta water. Stir gently until the dip melts into a creamy, lightly emulsified sauce.
Season with salt and pepper, then bring to a gentle simmer.
Toss
Add the drained spaghetti to the pan along with half of the Parmesan and the basil leaves.
Toss well, add more pasta water if needed, until the pasta is evenly coated and silky.
Serve immediately, finished with the remaining Parmesan and an extra crack of black pepper.
