Creamy Lemon Courgette Pasta

• 350 glinguine or spaghetti
• 2 tbspolive oil
• 3courgettes, about 600g total, coarsely grated or cut into thin ribbons
• 4cloves garlic, finely sliced
• 1 tspchilli flakes
• 150 mldouble cream
• 2lemons, zested and juiced
• 60 gParmesan, finely grated, divided
• 20 gfresh basil, torn
• 30 gpine nuts, toasted
• 1 tbspbutter
• Fine salt and black pepper
• 1small ciabatta (optional)
• 200 gmixed leaves, dressed with 1 tbsp olive oil and 1 tbsp lemon juice (optional)

Method

1. 1Bring a large pan of well-salted water to the boil and cook the linguine until al dente, following the packet timing. Reserve a big mugful of pasta water before draining.
2. 2Meanwhile, heat the olive oil and butter in a large frying pan over medium-high heat until the butter foams. Add the courgette and cook for 5–6 minutes, stirring occasionally, until golden in patches and most of the water has evaporated; don't rush this step, colour equals flavour.
3. 3Add the sliced garlic and chilli flakes and cook for 1 minute until fragrant and just turning pale gold at the edges.
4. 4Pour in the cream and 100ml of the reserved pasta water, bring to a gentle simmer and cook for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
5. 5Drain the pasta and tip it straight into the sauce, tossing to coat. Off the heat, stir through 40g of the Parmesan along with the lemon zest and juice until the pasta turns glossy and the sauce clings. Season generously with salt and black pepper; it needs more than you think. Loosen with a splash more pasta water if it tightens up.
6. 6Divide between bowls and top with torn basil, toasted pine nuts and remaining 20g Parmesan. The ciabatta and dressed mixed leaves are optional sides.

Per serving

kcal

421

protein

10.2g

fibre

3.5g

carbs

13.2g

fat

37.6g