Add the pine nuts to a dry pan over a low heat and toast gently until lightly golden brown. Slice the olives and set aside with the toasted pine nuts.
Step 2
Heat the oil in a pan over a low heat. Mince the garlic and add to the pan, sweating gently until tender.
Step 3
Peel the zucchini into long strips using a vegetable peeler and add to the pan. Stir well to coat the zucchini in the oil and garlic. Cook for a minute or two until the zucchini is just tender then remove from the heat.
Step 4
Add the sliced olives and toasted pine nuts to the garlic spaghetti and toss to combine and serve.