Zucchini Spaghetti With Garlic, Chilli, and Parsley
I’ve had my eye on this one for some time now.
It’s a dish we used to eat quite regularly once upon a time – partly cooked spaghetti, finished off in olive oil infused with the flavours of garlic, chilli flakes, and parsley. It’s ridiculously simple, not to mention quick, to prep and cook – if you get your act together, you can easily go from fridge / cupboards to the dining room table in under a quarter of an hour.
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