Lunch: Zucchini, Garlic, and Lemon Spaghetti

Recipe by Emma Galloway Emma Galloway of My Darling Lemon Thyme knows what it's like to be drowning in zucchini, which is why she came up with this light pasta dish.

This recipe includes superfoods such as:

Lemon

Health benefits of Zucchini, Garlic, and Lemon Spaghetti

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/2 lb. dried gluten-free spaghetti
2 tbsp. extra-virgin olive oil
2 long red Thai chilis
4 clove garlic
Zest and juice of 1 medium lemon
2 medium zucchini
Sea salt
Freshly ground black pepper
baby arugula leaves

Instructions

Using a mandolin, knife or peeler, slice/cut the zucchini into long, thin matchsticks (julienne).
Cook the spaghetti in a large pot of salted boiling water for 6-8 minutes or until tender, but still firm to the bite. This may take longer depending on which brand you use. Drain pasta and mix a little olive oil in if you are not quite ready to assemble your pasta.
Heat the olive oil in a medium frying pan. Add chili, garlic, and lemon zest and cook, stirring for a minute, until fragrant. Add the zucchini and toss for 30-60 seconds until just starting to wilt. Add spaghetti then toss to coat completely in the zucchini mixture. Season well with sea salt, black pepper, and fresh lemon juice, to taste. Serve garnished with baby arugula leaves, if desired.

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