Spaghetti with zucchini and panko

Instructions

1. Trim the zucchinis, then use a mandolin slicer to carefully julienne lengthwise, creating noodles around 3 mm thick. Transfer the zucchini noodles to a large colander and sprinkle with ½ tsp salt, tossing to combine, then place in the sink.
   
2. Bring a large saucepan of generously salted water to the boil. Add the spaghetti and cook, stirring occasionally, until al dente (around 8 minutes, depending on package instructions).
   
3. Just before draining, reserve 1 cup of pasta water into a measuring cup and set aside. Drain the pasta into the colander with the zucchini.
   
4. To make the panko topping, heat the oil in a large, non-stick frying pan over medium heat. Once hot, add the panko with a generous pinch of salt and pepper. Cook, stirring constantly for 2-3 minutes, or until golden brown. Transfer to a small bowl and set aside. 
   
5. Wipe out the frying pan with paper towel, then heat the remaining olive oil over medium-low heat. Once hot, stir through the garlic and chilli and cook, stirring constantly, for 30 seconds, or until golden and fragrant.
   
6. Add the zucchini and spaghetti to the pan with the basil, parmesan and lemon juice and toss well to combine, until everything is well coated. Add a splash of the reserved pasta water to loosen the sauce, or extra parmesan if the sauce needs thickening. Cook for 1-2 minutes, allowing the pasta to meld with the sauce, then remove from the heat.
   
7. To serve, transfer the spaghetti with zucchini to a large serving platter. Sprinkle with the toasted panko topping and a little extra parmesan and torn basil leaves, if you like.

• For best results, do not rinse the pasta with water once cooked.