Sometimes a dish comes together just exactly as you’d hoped. This is one of those dishes. Crisp and sweet and savory and herbaceous, I served this alongside grilled lamb and it was perfection. You could serve this with some olives and crusty bread for a light lunch.
In the springtime we naturally want to shift to brighter, fresher and more vegetable forward eating. This dish uses zoodles plus spaghetti for a lighter but still satisfying pasta experience. Bonus – if you grow zucchini, here is another way to use up the bounty!