Zucchini, Garlic, and Lemon Spaghetti

• 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

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

extravirgin olive oil, long red, clove garlic, lemon, zucchini, salt, freshly ground black pepper, baby arugula

Taken from www.delish.com/recipefinder/zucchini-garlic-lemon-spaghetti-recipe-opr0213 (may not work)