Garlic Roasted Vegetable Spaghetti

1/2 cauliflower, cut into florets

1/2 broccoli, cut into florets

1 cup cherry tomatoes

3 small garlic cloves, minced

1 large lemon, juiced and zest

Extra virgin olive oil

Sea salt and black pepper to taste

Bring a large pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook until cooked (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about three tablespoons of extra virgin olive oil. Add half the minced garlic, lemon zest and toss to combine. Season to taste with sea salt and black pepper. Keep warm.

Pre heat oven to 500 F.

In a large baking sheet toss vegetables in a generous amount of extra virgin olive oil, half the minced garlic and lemon juice. Season with sea salt and black pepper. Roast for about 5 to 10 minutes (don't over cook!) turning occasionally. 

In a large serving platter. Combine spaghetti and roasted vegetables. Season to taste with sea salt and black pepper. Drizzle extra olive oil all over the top and garnish with fresh herbs of your choice. Enjoy!

Roasted Vegetable Spaghetti

1  large yellow capsicum/pepper, cut into bite size chunks

12 asparagus spears, cut into bite size chunks

1 cup cherry tomatoes

3 small garlic cloves, minced

1 large lemon, juiced and zest

1 tablespoon capers (optional)

6 tablespoons extra virgin olive oil

1/2 freshly grated parmesan cheese

Sea salt and black pepper to taste

Bring a pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook until cooked (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about three tablespoons of extra virgin olive oil. Add half the parmesan cheese, half the minced garlic, lemon zest and toss to combine. Season to taste with sea salt and black pepper. Keep warm.

Pre heat oven to 450 F.

In a large baking sheet toss capsicum/pepper and asparagus in 3 tablespoons of extra virgin olive oil, half the minced garlic and lemon juice. Season with sea salt and black pepper. Roast for about 5 to 6 minutes (don't over cook!). Turn oven off and add the cherry tomatoes and capers.  Give it a quick toss and and leave to sit in the oven for a further 3 minutes or more to warm the tomatoes and capers through.

In a large serving bowl. Combine spaghetti and roasted vegetables. Season to taste with sea salt and black pepper. Sprinkle with parmesan cheese. Drizzle extra olive oil all over the top and enjoy!

Lemon Shrimp Scampi

2 pounds medium size shrimp, deveined and peeled
1 packet spaghetti

1/2 cup freshly grated parmesan cheese

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 medium size garlic glove, minced

1 small shallot, finely diced

3 tablespoons parsley, chopped

1 1/2 lemons, juiced

Salt and black pepper

In a large mixing bowl, add shrimp, half the garlic, one tablespoon of parsley, and half the lemon juice. Toss well to combine. Season with salt and black pepper. Set aside.

Bring a pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook until cooked (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about one tablespoon of extra virgin olive oil and add one tablespoon of butter. Add half the parmesan cheese and one tablespoon of parsley, toss to combine. Season to taste with salt and black pepper. Keep warm.

In a large deep sided pan on medium to high heat, add a tablespoon of butter and a tablespoon of olive oil. When pan is hot, add shallots and saute until soft. Turn heat to high and add shrimp and garlic. Toss quickly for about 2 to 3 minutes or until shrimp is cooked and pink in color. Add lemon juice and toss to combine.

In a large serving bowl, combine and toss spaghetti and shrimp. Serve hot and sprinkle with parsley and freshly grated parmesan cheese.