Spicy Zucchini Spaghettini was one of my first meals in KL. It's not region specific or a major player in the Malay cuisine by any stretch of the imagination, but it's definitely tasty! As the temperatures rise, I'm craving no-nonsense, simple summery meals all the more.
Spicy Zucchini Spaghettini
red chili flakes
feta cheese, crumbled
fresh squeezed lemon juice
salt and pepper
Heat olive oil in a large skillet on medium heat. Add zucchini and cook about 5 minutes. Season with salt and pepper. Add chili flakes to desired intensity, but don't leave this ingredient out because the heat makes this dish sing!
Cook spaghetti in salted boiling water until al dente. Drain, reserving ¼ cup pasta water. Add pasta to skillet with zucchini and heat for 1 minute, adding some of the reserved pasta water if too dry. Remove from heat, add feta, pine nuts and fresh lemon juice. Toss to combine and serve immediately. If you're looking for more substance in this pasta, shrimp and garlic would be great additions as well.