Lemony squid ink spaghetti with zucchini and basil
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1
Light pasta dish with a simple lemony, satisfying dressing
  • 40g squid ink spaghetti
  • 1-2 Tsp. olive oil
  • 1 clove of garlic, finely chopped or minced
  • 200g spiralized zucchini (roughly one large zucchini)
  • ½ cup frozen petit pois
  • 2 anchovy fillets
  • Juice of half a lemon
  • 50g crumbled fresh ricotta (or feta if you couldn’t find any fresh ricotta cheese)
  • Baby basil leaves (or 2-3 large basil leaves) to garnish
  • Salt and pepper to taste
  1. Bring a large pot of water to boil. If there’s just one of you, like there was when I took these photo’s a medium pot will do. Salt the water lightly and place the pasta in to cook.
  2. At the same time in a very small pan or pot, heat the oil with the garlic and anchovy fillets over gentle heat, we don’t want to burn the garlic. With a bit of stirring, the anchovies will dissolve into the oil. Once the anchovies are dissolved and garlic is translucent, squeeze the lemon juice into the sauce and season with black pepper. You might want to add one or two tablespoons of the pasta water to the dressing at this point to add some volume to it (read: make it go further so it can coat all the veggies!)
  3. When the pasta is practically done, throw in the zucchini and peas. The idea here is just to blanche them, not to boil them.
  4. When the water comes back to the boil, drain the whole lot. Place the drained pasta and vegetables back into the warm pasta pot and toss with the dressing. I used tongs to lift up the ingredients and make sure they all had a splash of the dressing.
  5. Immediately place into a pasta plate, sprinkle with the crumbled cheese and herbs, maybe some more black pepper and enjoy while piping hot.
Recipe by Informed Appetite at https://dietitianjohannesburg.co.za/lemony-squid-ink-spaghetti-with-zucchini-and-basil/