メアリー・マッカートニーさんのインスタグラム写真 - (メアリー・マッカートニーInstagram)「A delicious quick bowl of pasta perfect for this sunny day x Mary COURGETTE AND LEMON SPAGHETTI SERVES 2 INGREDIENTS 200g dried spaghetti 3 tablespoons light olive oil, plus more for drizzling on drained spaghetti 2 courgettes, thinly sliced 4 cloves garlic, finely chopped 2 teaspoons chopped fresh sage 2 teaspoons chopped fresh rosemary 100g plant based feta cheese, crumbled (optional) zest of 1⁄2 lemon Pinch of sea salt and black pepper, to taste METHOD First cook the spaghetti (as per pack instructions) by bringing a large saucepan of water to the boil - it should take about 8–10 minutes to cook. Stir every so often so the strands of pasta don’t stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside. You can use the same saucepan to make your sauce. Pour in the 3 tablespoons of olive oil and bring to a medium heat, then add the courgettes and sauté for 4–5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavours to come together and the courgettes to cook through. Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much as the cheese is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over if you wish. #meatfreemonday」6月14日 1時03分