Dietary
A quick, fresh way to use up courgettes and basil from the box. Ready in 20 minutes with just a handful of ingredients. Even the kids love this one!
Ingredients
350g spaghetti (or other pasta)
2 courgettes, grated or ribboned
2 garlic cloves, finely chopped
15g fresh basil leaves, torn
1 lemon, zested
50g parmesan, grated (plus extra to serve)
2 tbsp olive oil
1 tbsp Butter
45g pine nuts
Salt and pepper to taste
Method
Bring a large pot of salted water to the boil and cook the spaghetti (or other pasta) according to the packet instructions until al dente. Before draining, scoop out a mugful of the pasta water and set aside.
While the pasta cooks, heat 2 tbsp olive oil and 1 tbsp of butter in a large frying pan over medium heat. Add 2 garlic cloves, finely chopped and cook for about a minute until fragrant, don’t let it brown.
Add 2 courgettes, grated or ribboned to the pan with some salt and pepper. Cook for 5-6 minutes, stirring occasionally, until softened and lightly golden.
Drain the pasta and add it to the pan with the courgette. Add a splash of the reserved pasta water along with 1 lemon, zested and most of the fresh basil leaves, torn. Toss everything together over the heat for a minute. Meanwhile lightly toast the pine nuts in a dry pan.
Take the pan off the heat and stir in 50g of parmesan, grated (plus extra to serve), adding a little more pasta water if needed to make it glossy and silky rather than dry. Serve immediately, topped with the remaining basil, extra parmesan and pine nuts.
Notes
Swap the courgette for spinach or chard if that’s what’s coming out of the ground that week, the method works the same. A pinch of chilli flakes is a nice addition if you like a bit of heat.
