Courgette & Lemon Spaghetti {Quick Easy Light Fresh Zingy}
This courgette & lemon spaghetti is light, zingy and delicious. It's incredibly quick and easy to make - ready in just 15 minutes and requires only 5 ingredients. It's my current favourite pasta dish. Choose small firm courgettes as they have a sweeter flavour.
I like to use wholewheat spaghetti for this dish as I love the nutty with the courgettes and lemons, but any pasta will work. You can add a pinch of dried chilli flakes to the courgettes if you like. It also tastes nice cold the following day for lunch - like a lemony pasta salad.
Courgette & Lemon Spaghetti
Serves: 2 adults (easily doubled)
Time: 15 mins start to finish
Cost: 90p per serving*
Calories: 455 per serving*
*served with 1 heaped tablespoon of finely grated parmesan
Ingredients:
200g dried wholewheat spaghetti (or other pasta)
1 tablespoon olive oil
2 garlic cloves, crushed
2 courgettes, coarsely grated
1 lemon, juice and finely grated zest of
Grated parmesan cheese to serve
Method:
Put the pasta on to cook according to the instructions on the packet. This should take around 10 minutes.
Put the grated courgettes in the centre of a clean tea towel. Gather up the edges to make a sort of sack and squeeze as much moisture from the courgettes as possible over the sink. Put to one side.
In another large saucepan, heat the oil and fry the crushed garlic for about a minute. Add the courgettes and fry for another 3-4 minutes until just soft but still with some bite.
Drain the cooked pasta (reserving some of the starchy cooking water) and add to the pan with the courgettes. Add the lemon juice and zest and stir everything together really well (tongs are great for this) until the courgette is evenly distributed through the pasta. You may get clumps of courgette sticking together, just keep mixing and eventually they will come apart. If you need to, use a splash of the cooking water from the pasta to loosen.
Serve immediately topped with parmesan cheese.
