Courgette, lemon & mint pasta

Name: Courgette, lemon & mint pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 500 g courgettes, trimmed and coarsely grated; ½ tsp fine salt; 2 tbsp extra virgin olive oil, plus ½ tbsp for drizzling; 3 garlic cloves, crushed; 150 g wholewheat penne; 1 Finely grated zest unwaxed lemon; 2 sprigs mint, leaves only, finely shredded; 10 g Parmigiano Reggiano

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High fibre1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

500g courgettes, trimmed and coarsely grated
½ tsp fine salt
2 tbsp extra virgin olive oil, plus ½ tbsp for drizzling
3 garlic cloves, crushed
150g wholewheat penne
1 Finely grated zest unwaxed lemon
2 sprigs mint, leaves only, finely shredded
10g Parmigiano Reggiano

Method

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.