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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.
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.
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 when made using specific products in recipe
Energy | 2,037kJ/ 487kcals |
|---|---|
Fat | 20g |
Saturated Fat | 3.8g |
Carbohydrates | 52g |
Sugars | 7.2g |
Fibre | 14g |
Protein | 17g |
Salt | 1.3g |
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