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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