Zucchini, Lemon & Parmesan Pasta

What you'll need

Ingredients

• 14 oz spaghetti or linguine
• 4 medium zucchini, coarsely grated
• 4 spring onions, sliced
• 2 cloves garlic, sliced
• zest and juice of 1 lemon
• handful fresh mint, torn
• 2/3 cup parmesan, grated
• 4 tbsp good olive oil
• to taste salt and black pepper

How it comes together

Method

1. Salt the grated zucchini and leave in a colander for 10 minutes. Squeeze out excess water.

2. Cook pasta. Reserve a mug of pasta water.

3. In a wide pan, heat oil over high heat. Add spring onions and garlic, cook 2 minutes.

4. Add zucchini and cook over high heat for 5-6 minutes, stirring often, until softened and beginning to color.

5. Add drained pasta, lemon zest and juice, and a splash of pasta water. Toss vigorously.

6. Remove from heat, add parmesan and mint. Season generously.

From the kitchen

Tips

• High heat on the zucchini matters. Low heat makes them soggy and watery.