zoom Courgette, lemon & mint pasta

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    Courgette, lemon & mint pasta

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    Courgette, lemon & mint pasta

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2


    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.

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