Were you looking for a seasonal meal without using too much ingredients? Well, let us know about this ultra creamy zucchini ...

In a pan heat olive oil and add the yellow and green zucchini to it. Cook the spaghetti in boiling salted water till soft and cooked. 8. Add the cooked spaghetti to the zucchini and stir fry a little.

Using a large, heavy-based saucepan, sweat the onion in the olive oil and butter over medium-low heat until translucent.

Feel like eating pasta but no filling ideas to accompany it? Yes we also love the carbo or bolo version but it is true that ...

then a portion of that zucchini is mashed or blended with cheese, butter, and a splash of pasta water to create a creamy, emulsified sauce," he said. "Here, we’re skipping the shallow fry and ...

Zucchini and basil are plentiful and at their peak right now, so here’s an idea to make the most of them. Use your favourite brand of spaghetti and have grated Parmigiano Reggiano to serve.

She said a friend had convinced her to cook a zucchini for four to five hours until it broke down into a "filthy, sexy mush" to toss in with the pasta. The sauce has just three ingredients ...

If you don't have a spiraliser, the easiest way to cut the zucchini into spaghetti-like strands is with an inexpensive, hand-held julienne peeler - it looks like a vegetable peeler, but instead ...

If sauce is too thick, add more water 2 tbsp at a time until desired consistency. Remove from heat and gently toss in zucchini noodles. Top with parmesan and serve immediately.

From zucchini to pumpkin and even eggplants ... ground soya or chicken for added protein. Spoon the sauce over the ‘spaghetti’ and add some grated cheese over it. A traditional Middle Eastern ...