1 carrots slice thinly
1 zucchini cut into bite size
1 punnet cherries tomatoes
1/2 bulb of fennel, chopped finely
1/2 pkt spaghetti, cook as per instruction
1/4 piece of butter
2 cloves of garlic
1 Tsp lemon juice
1 lemon zest
salt and pepper
Cook the spaghetti as per instruction. Drain, reserved a cup of the water and put butter into spaghetti, stir and set aside. Heat oil in frying pan; add garlic fry until translucent and fragrant.
Add carrot, fennel and zucchini; fry for about 10-15 minutes until vegetables are soft and cook. Add in the cherries and spaghetti, stir and toss to mix with vegetables.
Season with juice, zest, salt and pepper. Removed from pan and serve with white wine.