Jazz it with Zucchini

Zucchini may not be a fancy thing, looks bland and boring and not the top of mind ingredient when you're thinking of 'pizza'. But sometimes these humble vegetables surprise me the most.

A simple stir fry zucchini in olive oil with some salt and pepper, till it's nice and crunchy, is a tasty snack on its own. Fry some onions as well in the left over oil in the pan, till they caramelize a little, and layer these over a pizza base. (layer the base with some pasta sauce if you wish) Grate some fresh feta or mozzarella and a bit of Parmesan, and pop it into an oven for about 15- 20 minutes.

The stir fry zucchini can also be a yummy crisp garnish for your pasta. I tried it with an older recipe of pasta al limone- and it was lip smacking delish!

Spaghetti al limone

On his culinary journey through the Amalfi coast, David Rocco made this spaghetti lunch with a sauce so simple but packed with beautiful clean flavors. I couldn't wait to try it!

Start preparing the sauce, and meanwhile boil the water to cook the spaghetti. The spaghetti would probably take about 10 minutes to cook, but this sauce, believe it or not doesn't take more than five.

You need- 1 cup of grated parmesan,  two cloves of garlic(grated), two small lemons, a bit of lemon zest, 5 tablespoons of extra virgin olive oil, half a spoon butter, few stalks of flat parsley

In a large bowl, squeeze the juice off the lemons. Add the olive oil and stir. To this add the grated garlic and cheese and butter. Add salt and mix well.

Pour the cooked pasta to this mixture. Add the chopped parsley. Stir. Garnish with some more parmesan, and  lemon zest and serve hot. This is probably the best pasta recipe I have come across in a long time. The sauce feels rich and creamy, and the punch of the lemon comes through bold and sharp.

  buttered asparagus and fresh bread to go with it