Courgette, Lemon & Parmesan Pasta

Courgettes grated and wilted into a light, lemony sauce that coats pasta beautifully. Summer comfort food.

25 minServes 4Easy

CourgetteMintSpring Onion

The best use of small, just-picked courgettes. Larger ones work but have less flavour.

Photo coming soon

Serves 4

Ingredients

400gspaghetti or linguine
4 mediumcourgettes, coarsely grated
4spring onions, sliced
2 clovesgarlic, sliced
zest and juice of 1lemon
handfulfresh mint, torn
60gparmesan, grated
4 tbspgood olive oil
to tastesalt and black pepper

Method

1Salt the grated courgette and leave in a colander for 10 minutes. Squeeze out excess water.
2Cook pasta. Reserve a mug of pasta water.
3In a wide pan, heat oil over high heat. Add spring onions and garlic, cook 2 minutes.
4Add courgette and cook over high heat for 5-6 minutes, stirring often, until softened and beginning to colour.
5Add drained pasta, lemon zest and juice, and a splash of pasta water. Toss vigorously.
6Remove from heat, add parmesan and mint. Season generously.

Tips

High heat on the courgette matters — low heat makes them soggy and watery.

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