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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a large frying pan over a medium-high heat. Add the sliced courgettes and garlic with a large pinch of salt. Fry for 10-12 minutes until tender and golden.
Once the courgettes are turning golden, bring a large pan of salted water to the boil. Add the pasta and cook according to pack instructions. Scoop out a mugful of cooking water, then drain.
Meanwhile, add the chickpeas to the courgette pan, turn the heat up to high and fry for another 5 minutes. Stir in the drained pasta, 3 tbsp pasta cooking water, the lemon zest and juice and the chilli flakes; toss together. Take the pan off the heat and stir through the feta and basil (if using). Season and serve immediately with freshly ground black pepper.
Fire away: just like fresh chillies, chilli flakes can vary in heat, so add a little, then taste before adding more. If you’d rather avoid the heat, sub in paprika instead.
Typical values per serving when made using specific products in recipe
Energy | 2,324kJ/ 553kcals |
---|---|
Fat | 20g |
Saturated Fat | 6.9g |
Carbohydrates | 69g |
Sugars | 3.1g |
Fibre | 5.7g |
Protein | 22g |
Salt | 0.7g |
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