Lemon Zucchini Pasta

Ingredients

• 320 g (11½ oz) Spaghetti or linguine
• 500 g (1 lb 1½ oz) Zucchini (courgettes), shaved into ribbons with a vegetable peeler
• 3 tbsp Olive oil
• 3 Garlic cloves, thinly sliced
• 1 Lemon, zest and juice
• 50 g (1¾ oz) Parmesan, finely grated, plus extra to serve
• ½ tsp Fine salt, plus salt for the pasta water
• ½ tsp Black pepper
• ¼ tsp Chilli flakes, optional

You’ll need: Large pot, Large frying pan, Vegetable peeler

Method

1. 1

   Boil the pasta. Cook the pasta in a large pot of well-salted boiling water until just al dente. Scoop out a mugful of the cooking water, then drain.

2. 2

   Cook the zucchini. While the pasta cooks, warm the oil in a large frying pan over medium-high heat. Add the zucchini ribbons and the salt and cook for 3 to 4 minutes, tossing, until just softened and a little golden.

3. 3

   Add the garlic. Add the garlic and chilli flakes and cook for 1 minute, until fragrant but not browned.

4. 4

   Combine. Add the drained pasta, lemon zest, 3 tbsp of lemon juice, the Parmesan and about a quarter of the reserved water. Toss over low heat for a minute, adding more water as needed until the sauce coats the pasta.

5. 5

   Serve. Season with pepper, taste and add more lemon if you like. Serve at once with extra Parmesan.