Spaghetti Aglio Olio e Peperoncino- with courgette noodles!

That’s spaghetti with garlic, oil and chili to me and you – with added courgette noodles! This is a nice simple dish, it makes a good side along with salad. This is probably the easiest italian dish you will ever know, it originates from the region of Abruzzo, and is a (according to the internet) a very popular week night meal. It doesn’t traditionally have courgettes shredded into it, but hey whats wrong with adding a little extra veg?
Ingredients:
250g of spaghetti
enough vegetable stock to cook your spaghetti
3 medium courgettes/ zucchini
1/4 cup extra virgin olive oil
1 red chili, seeded and finely minced
2 big, or 3 small, cloves garlic, minced
a generous pinch fine sea salt
a generous amount of freshly cracked black pepper
a pinch of italian seasoning (optional)

Method:
Cook the spagehtti in the stock for how ever long the package dictates. Whilst its cooking begin shredding your courgettes with a julliene peeler, or if your a lucky individual who owns a spiralizer then use that (if you dont hae either then slice using a regular peeler and chop into strips). Plonk into a big bowl or dish, your spaghetti should be cooked by now, so drain it in a colender and chuck in the bowl with the courgette noodles. whisk the remaining ingredients in a cup with a fork, pour over the courgettes/spaghetti and toss together, simple right? serve along side some cheap bagged salad and whatever else you fancy!