Spaghetti with olive oil, zucchini and garlic

Recipe By: Chef Demetris Christodoulou


450 g spaghetti 
240ml extra virgin olive oil (Saint George)
3 garlic clove finely chopped 
300g zucchinis halved and sliced
100g parsley chopped  
Salt and freshly ground black pepper


Cook the spaghetti in boiling salted water until al dente. 
Meanwhile heat the extra virgin olive oil over low heat and fry the garlic for 1-2 minutes or until fragrant, add the sliced zucchinis and cook on high heat for 6-8 minutes. Finish with the chopped parsley and season to taste with salt and freshly ground black pepper. Mix with the cooked pasta and serve hot.

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