Extra virgin olive oil
2 garlic cloves finely chopped
3 zucchini grated
10 oz whole-wheat spaghetti
Black pepper
2 dessert spoonfuls capers, rinsed
1 handful fresh parsley, chopped
Zest of 1 lemon
3 oz fresh Paremsan, shaved
Sauté garlic in a little oil in pan, add zucchini, gently cook for about 12 mins until it has
absorbed the oil and is browning. Cook spaghetti according to instructions. Drain and
keep warm. Add zucchini and stir in capers, parsley, lemon zest and 2/3 Parmesan
cheese. Place pan over very low heat and stir until ingredients are well mixed. Remove
and season with pepper. Sprinkle over remaining Parmesan and serve.