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Courgette, lemon & mint pasta
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500g pack courgettes, trimmed and coarsely grated
½ tsp fine salt
2 tbsp extra virgin olive oil, plus ½ tbsp for drizzling
3 cloves garlic, crushed
150g wholewheat penne
Finely grated zest 1 unwaxed lemon
2 sprigs mint, leaves only, finely shredded
10g Parmigiano Reggiano
1. Toss the grated courgette with salt and leave in a sieve to drain for 10 minutes. Tip into a clean tea towel or a double layer of kitchen towel and squeeze out as much excess water as you can.
2. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for a minute, then add the courgette and fry for about 8 minutes until just starting to caramelise. Meanwhile, simmer the pasta in a pan of boiling water for a minute less than the pack instructions. Before draining, reserve a mugful of the pasta cooking water.
3. Add the lemon zest, pasta and 5-6 tbsp of the cooking water to the pan with the courgette and stir together over the heat. Toss through the mint and serve with a drizzle more oil, a grind of black pepper and the cheese grated over.
Typical values per serving:
1 of your 5 a day; high in fibre.
This recipe was first published in July 2019.