Spaghetti with yellow courgette, baby spinach and wild wild garlic, Motti Cress and toasted bread crumble, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 1 yellow zucchini 
  • 250 gr fresh spagetti - The Pastaman 
  • 20 gr fresh young spinach 
  • 2 leaves of wild wild garlic 
  • 1 cup of Motti Cress
  • 2 slices of toasted bread 
  • 1 lemon 
  • Olive oil El Flamenco 


Bread crumble: 

  • Mix the toasted bread into a crumble. 
  • Put a dash of olive oil in the pan, heat up and add the crumble. Color on low heat. Season lightly with some sea salt. 


  • Cook spaghetti in boiling water with sea salt for 4 minutes. Drain and toss with some olive oil and black pepper. 
  • Wash zucchini, cut into thin slices of 2 mm using a slicer. Then cut into long spaghetti strands. 
  • finely chop the wild garlic and spinach. 
  • Stew the vegetables with some olive oil without coloring for a few minutes. Season with sea salt and black pepper. 
  • Now add the pasta and mix well. 


  • Divide the warm spaghetti mix over the 4 plates. 
  • Spread some toasted crumble on top. 
  • Drizzle some cold olive oil over the preparations. 
  • Cut the cress and divide it over the spaghetti. 

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: raw, stewing, cooking, roasting 
Plate: Wild Moon medium large ceramic bowl 
Recommended drink: Red wine, Pinot Noir - Winery Valke Vleugel, Scheldeland – Belgium 

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Frank Fol – The Vegetables Chef®


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