Spaghetti Aglio Olio


    1 large green zucchini
    1 large yellow zucchini
    1 medium radish
    1 medium carrot
    3-4 garlic cloves
    1 bird’s eye chilli
    1 green chilli
    1 medium onion
    1 tsp olive oil
    Salt to taste
    Crushed black peppercorns to taste
    4-5 fresh basil leaves
    Fresh coriander sprigs as required
    ¼ tsp red chilli powder
    Micro greens for garnishing

preparation method

1. Use a mandolin slicer to cut the zucchinis, radish and carrots into thin slices. Cut the slices into long strips resembling spaghetti. Transfer into a bowl.
2. Slice garlic, bird’s eye chilli and green chilli.
3. Cut onion into rings and add to the bowl.
4. Heat olive oil in a non-stick pan. Add sliced garlic, chillies and salt and sauté for 1 minute.
5. Add the vegetable spaghetti, crushed peppercorns, basil leaves, chopped coriander and chilli powder. Toss and sauté for 2-3 minutes.
6. Garnish with microgreens and serve hot.

Serving Suggestions

    Serve 2
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By: Chef Vicky Ratnani

Show: Health Maange More

Prep:30 Mins Cook: 30 to 45 minutes

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