1. To roast garlic: wrap a whole head of garlic in foil, bake in a moderate oven for approximately 30 minutes or till soft. The garlic flavour is mellow and sweet.
  2. Cook the pasta according to the packet directions.
  3. Using a vegetable peeler, shave the prepared zucchini and carrots into long thin ribbons.
  4. Bring a large pot of water to the boil and blanch the vegetable ribbons for 30 seconds, remove, drain and set aside.
  5. Toss the drained pasta, vegetable ribbons with olive oil and flesh of two cloves of garlic over heat in a pan till it is glossy and warm. Season with salt and pepper.
  6. Serve immediately with extra roasted garlic cloves and small basil leaves.    

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