Zucchini, Pea and Mint Spaghetti Recipe

Ingredients:
1 large lemon
4 slices ciabatta bread
250g dried spaghetti pasta
2 tablespoons olive oil
2 large zucchini, grated
2 garlic cloves, crushed
3/4 cup frozen baby peas
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh mint leaves
Shaved parmesan cheese, to serve

Method:
Step 1: Finely grate and juice lemon. Roughly tear ciabatta.
Step 2: Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
Step 3: Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add bread. Cook, stirring, for 3 to 4 minutes or until golden brown. Transfer to a bowl.
Step 4: Add zucchini and garlic to pan. Cook, stirring, for 3 minutes or until zucchini starts to soften. Add peas. Cook, stirring occasionally, for 3 to 5 minutes or until peas are tender. Add pasta, lemon rind, lemon juice, extra-virgin olive oil and mint. Cook, tossing, for 2 minutes or until combined and heated through. Season with salt and pepper. Sprinkle with bread and parmesan. Serve.