Spaghetti with zucchini and panko

This is my go-to recipe that takes just 20 minutes to prepare. I love the fact that the zucchini is raw and resembles the noodle-like shape of the spaghetti for a textural surprise in every bite. The lemony garlic oil, combined with the heat from the bird’s eye chilli packs the ideal amount of flavour punch, then finished with the textural toasted panko crunch makes it my perfect meal in a rush.

Credit: Jiwon Kim

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 3 medium zucchini
• salt and black pepper
• 250 g spaghetti
• ¼ cup (60 ml) extra virgin olive oil
• 6 garlic cloves, finely chopped
• 2 bird’s eye chillies, finely chopped
• 1 cup basil leaves, finely sliced, plus extra leaves to serve
• ½ cup finely grated parmesan, plus extra to serve
• 2 lemons, juiced (between 60 - 80 ml)

For the toasted panko topping 

• 1 tbsp extra virgin olive oil
• ½ cup panko breadcrumbs
• salt and black pepper

Instructions

1. Trim the zucchinis, then use a mandolin slicer to carefully julienne lengthwise, creating noodles around 3 mm thick. Transfer the zucchini noodles to a large colander and sprinkle with ½ tsp salt, tossing to combine, then place in the sink.
   
2. Bring a large saucepan of generously salted water to the boil. Add the spaghetti and cook, stirring occasionally, until al dente (around 8 minutes, depending on package instructions).
   
3. Just before draining, reserve 1 cup of pasta water into a measuring cup and set aside. Drain the pasta into the colander with the zucchini.
   
4. To make the panko topping, heat the oil in a large, non-stick frying pan over medium heat. Once hot, add the panko with a generous pinch of salt and pepper. Cook, stirring constantly for 2-3 minutes, or until golden brown. Transfer to a small bowl and set aside. 
   
5. Wipe out the frying pan with paper towel, then heat the remaining olive oil over medium-low heat. Once hot, stir through the garlic and chilli and cook, stirring constantly, for 30 seconds, or until golden and fragrant.
   
6. Add the zucchini and spaghetti to the pan with the basil, parmesan and lemon juice and toss well to combine, until everything is well coated. Add a splash of the reserved pasta water to loosen the sauce, or extra parmesan if the sauce needs thickening. Cook for 1-2 minutes, allowing the pasta to meld with the sauce, then remove from the heat.
   
7. To serve, transfer the spaghetti with zucchini to a large serving platter. Sprinkle with the toasted panko topping and a little extra parmesan and torn basil leaves, if you like.

Note

• For best results, do not rinse the pasta with water once cooked.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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