Spaghetti “aglio olio” with zucchini
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 2 people
  • 3 Tablespoons extra virgin olive oil
  • 3 dried cayenne peppers
  • 3 Garlic cloves, pealed and finely sliced
  • 1 Tablespoon pine nuts
  • 1 Small zucchini, diced
  • 200g (7 ounces) Wholemeal spaghetti
  • A small bunch of chives, chopped
  • Sea salt
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. Boil water in a large saucepan and add one tablespoon salt. Add the spaghetti pasta and stir. Follow the cooking instructions on the package and taste your pasta while it is cooking to avoid overcooking it and to make sure you cook the pasta “al dente”. Stir the pasta from time to time and when the cooking time indicated in the package is over and the pasta is al dente, remove from the heat. Run under cold water until the pasta has cooled and then drain.
  3. While the pasta is boiling, in a large frying pan heat one tablespoon of extra virgin olive oil over moderate heat, add the pine nuts and sauté for one minute until lightly golden. Add then the garlic and the dried cayenne peppers and sauté until golden. Add the zucchini and a pinch of salt and sauté all together for three minutes. Finally add the drained spaghetti, the chopped chives and 2 tablespoons of extra virgin olive oil and stir all together over moderate heat for 3 minutes.
  4. Remove from the heat, remove the cayenne peppers and serve hot.
As a serving suggestion (for a non-vegan option), you can add a bit of freshly grated Parmesan cheese right before serving.
Recipe by Tasty Mediterraneo at