Meatless Monday: Mary McCartney's Zucchini and Lemon Spaghetti

Another meatless meal, and everyone in my family lost their minds over it. SO delicious - the pic doesn't give the flavour justice.  Serves 4.

Ingredients:

1 package spaghetti (I used whole wheat)
3 tbsp olive oil, plus more for drizzling on drained spaghetti
2 zucchinis, thinly sliced lengthwise
3 cloves garlic, finely chopped
1.5 tsp fresh sage
1.5 tsp chopped fresh rosemary   (or if you don't have fresh of either, just use some dried herbs)
2 tbsp grated Parmesan cheese
100 g feta cheese, crumbled (optional)
zest of 1/2 lemon

Method:

1. Cook the spaghetti according to package instructions.  Once cooked, drain it, then drizzle with a little olive oil, mixing lightly to coat the pasta and prevent it from sticking together. Set aside.
2. Using the empty pasta pot, pour in the 3 tbsp olive oile and bring to medium heat.
3. Add the zucchini and saute 4-5 minutes, then add the garlic and herbs, mixing well.  Saute for a few more minutes, allowing all the flavours to come together and the zucchini to cook through.
4. Return the cooked spaghetti to the pot and heat through, then mix in the cheese and lemon zest, 
5. Serve with a little more grated cheese if you wish, and a good grind of black pepper. 

Bon appetit!!