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Spaghetti with Courgettes and Almonds

This is a beautiful, light and healthy pasta dish, coated in a light sauce made of garlicky sauteed courgettes, zesty lemon, and lovely chunks of toasted whole almonds. It contains lots of good fats, from the nuts and olive oil, but is still low calorie and delicious!

My recipe is:

  • Lighter option
  • Plenty of fruit or veg
  • Plenty of fruit or veg

Why should your recipe win?
I think this recipe should win because it is delicious, healthy, light, summery and just a little bit unique. I cook it for me and my mum all the time and it is just an incredibly tasty recipe, without having any impact on either on our waistlines!

  • Total time: 10 prep + 20 cooking

Serves: 2


  • 150g spaghetti
    30g whole blanched almonds
    2 tbsp extra virgin olive oil
    1 clove garlic, crushed
    2 courgettes, grated
    2 tbsp chopped parsley
    Zest of 1 lemon and a squeeze of juice
    Salt and pepper to taste
    A sprinkling of grated Parmesan (optional)


  1. 1. Toast the almonds in a dry pan, wait to cool, then roughly chop. 2. Cook pasta according to instructions on packet (making sure pasta is still al dente). Meanwhile fry the courgettes and garlic in the olive oil with plenty of seasoning. 3. Once pasta is cooked, add to the courgettes with 50ml of the pasta water. Add parsley, lemon, almonds, a drizzle of oil and mix well. Season to taste, garnish with some grated parmesan and serve!

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