Have you heard the buzz that lemon is expected to be the "flavour of the year" for 2014? Lemons add refreshing zest and flavour to recipes, like a burst of sunshine on dark winter days. Lemons are also detoxifying and naturally cleansing, which is good news to those of us who may have spent December eating and drinking like debauched Roman emperors.
This recipe is chock full of nutritious and delicious ingredients. The pine nuts add satisfying crunch as well as protein, and lemon, basil, and garlic make an amazing flavour combination. Not only that, but the whole meal can be pulled together in thirty minutes, making this an excellent choice for a busy weeknight.
Preheat oven to 425 degrees.
Slice zucchinis in half lengthwise, then slice into 1/4-inch pieces. Toss with 2 teaspoons olive oil and arrange in a single layer on a baking sheet. Sprinkle with garlic powder, then roast in oven for 25 minutes.
Place pine nuts in a single layer on a parchment paper-lined baking sheet. In the last five minutes of roasting the zucchini, place the pine nuts in the oven to be toasted. Watch them carefully—you want them to be toasted golden only.
Meanwhile, whirl lemon juice and zest, basil leaves, garlic, and 2 tablespoons of olive oil in the food processor until smooth.
Cook spaghetti according to package directions. Drain and toss with lemon-basil mixture, roasted zucchini, and toasted pine nuts.
Stir in Parmesan cheese. Serve immediately.
For the meat eaters in the family, serve with sliced chicken breast sauteed with lemon and olive oil.
Yield: Serves 4