Recipe: Quick Punchy Pasta

Disclosure: I am not a member of the Spiralizer squad. I use an Zyliss peeler, which has served me well thus far.

I am using the term 'recipe' loosely in this post; think of it as a mish mash of flavours which work together. You can wing it, subbing in other bits, depending on what's in season, or work with what's here but serve on griddled sourdough rather than with pasta, for example.
Serves 4

400g Gluten free spaghetti
400g Sustainably caught raw prawns
2 medium courgettes, thinly cut lengthways (enter the trusty Zyliss peeler)
Vine cherry tomatoes (literally however many you fancy)
1 white onion, finely chopped
2 cloves garlic, finely chopped
1 red chilli, finely chopped
1 hefty bunch of flat leaf parsley, roughly chopped
2 lemons
1 red pepper (optional)
A few glugs of white wine
Extra virgin olive oil and rapeseed oil
Balsamic vinegar, the real deal holyfield
Sea salt
Freshly ground black pepper

Preheat the oven to 200c

Pierce your tommis and pop into a baking dish, season with sea salt and a drizzle of balsamico. Set aside until oven is hot and roast for around 10 mins.

Cut the sides off the lemons (this pretty much guarantees a pip-free experience) and set aside. Zest and juice the rest.

Cook your pasta. My gluten free pasta tip is simply never underestimate the amount of water required; it's a one part pasta, three parts water situation. When cooked, dress with olive oil and season.

This bit comes together in no time, so just ensure you have all your ingredients to hand. On a medium heat, add some rapeseed oil to a deep pan, followed by the onion, garlic and chilli. After a few mins, add the wine and let it bubble. Then add the lemon zest and 2/3 of the juice. This is a wonderfully fresh sauce in the making.

In a small pan, sauté your prawns in garlic and olive oil, adding a few squeezes of lemon as you go. Add other veg, herbs and tomatoes to our sauce. Leave simmering for three mins max; we're after crunchy veg here. Add the pasta.

Now you're ready to dish up. Don't overthink the presentation, this is a rustic dish. Garnish with lemon.

When afforded the luxury of lunch at home on a Saturday, I often cook something like this and enjoy it with a glass of minerally Galician white wine, like Godello. Salud!