This is such an easy recipe. Perfect for lunch, a light supper and an easy way to get some veggies in the kids. Quick, delicious, filling and you can use up those forlorn looking vegetables in the fridge.
Assemble your ingredients.
One large leek, chopped, three grated cloves of garlic, two carrots and one grated courgette, some lemon zest and chopped coriander leaves for garnish.In a large heated pan, add a tbsp of olive oil and one tbsp of the butter. The oil is to make sure the butter does not burn and brown too fast. Add your leeks cook for a minute, add the garlic and mix well on medium heat.The spaghetti can be cooking at the same time. You can use any pasta you have on hand.Add your grated vegetables and mix well. Be easy on the salt If using salted butter. I used white pepper, a 1/4 tsp and 1 tsp off dried oregano for added flavour. Reduce heat and add the lemon zest and coriander and mix well.
Drain your pasta when ready and add to the vegetables in the pan, add some of the pasta water to ensure it does not dry out too much.
Grate some cheese if you like. I used some black pepper cheddar.Voila! Your meal is ready! You can sprinkle some chilli flakes if you wish.
MY KAMPALA NOTEBOOK 