Mushroom Broccoli Spaghettini

  • 4 serves dried spaghettini
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 Massel chicken-style stock cube
  • 20 cup mushrooms, sliced
  • 1 medium zucchini, grated
  • 1 medium broccoli, florets finely chopped
  • Juice and zest of half a lemon
  • toasted pinenuts

  • Boil spaghettini in salted water until just before al dente. 
  • Drain and set aside, reserving about 1/4 cup pasta water.
  • Saute garlic and mushrooms in olive oil in a pan.
  • When garlic is fragrant, add chopped broccoli, grated zucchini and stock cube.
  • Stir until cooked through.
  • Add pasta and water and cook until water is absorbed.
  • Add lemon juice and stir through before serving.
  • Top with toasted pinenuts and lemon zest and serve.

Serves 4