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Courgette and Lemon Pasta with Parmesan




Source of Recipe


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List of Ingredients




� 200g/8oz Parmesan (or a vegetarian alternative if you do not eat Parmesan)
� rind and juice of 1 lemon
� 100ml/4 fl oz olive oil
� freshly ground black pepper
� 450g/1lb courgettes
� 200g/8oz spaghetti
� 50g/2 oz pine nuts
� chilli flakes
� olives

Recipe



� Bring a large pan of boiling salted water to the boil and boil the spaghetti for about 12 minutes until just al dente.
� Meanwhile, coarsely grate the courgettes, then wrap in a tea towel and blot dry.
� Quick fry the courgettes in a hot pan with a little olive oil, add the toasted pine nuts, lemon rind ,and plenty of black pepper and fry for a minute.
� Drain the pasta when cooked then return to the pan with the courgettes.
� Add most of the parmesan and the chilli flakes and heat together in the pan
� Toss together and serve immediately topped with some parmesan cheese and seasoned to taste.

Serves: 4