Creamy Lemon Courgette Pasta

Ingredients

• 350 g linguine or spaghetti
• 2 tbsp olive oil
• 3 courgettes, about 600g total, coarsely grated or cut into thin ribbons
• 4 cloves garlic, finely sliced
• 1 tsp chilli flakes
• 150 ml double cream
• 2 lemons, zested and juiced
• 60 g Parmesan, finely grated, plus extra to serve
• 20 g fresh basil, torn
• 30 g pine nuts, toasted
• 1 tbsp butter
• ciabatta, to serve
• rocket salad, to serve

Method

1. Bring 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. Meanwhile, 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. Add the sliced garlic and chilli flakes and cook for 1 minute until fragrant and just turning pale gold at the edges.
4. Pour 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. Drain the pasta and tip it straight into the sauce, tossing to coat. Off the heat, stir through 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. Divide between bowls and top with torn basil, toasted pine nuts and a final flurry of Parmesan. Serve with warm ciabatta and a sharp rocket salad alongside.