Lemony Courgette Pasta

italian

Lemony Courgette Pasta

Indulge in this quick and easy pasta recipe. Enjoy the tender goodness of vegetables coated in a vibrant, zesty sauce that adds a burst of freshness to every bite. Customise your dish by adding a hint of chilli for a spicy kick or leave it out entirely, it's up to you!

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Ingredients

  • leek 2 (sliced)
  • courgette 2 (sliced)
  • garlic cloves 6 (chopped)
  • lemon 1 (zest & juice)
  • chilli flakes to taste
  • gluten free spaghetti 350 g

Method

  • Thinly slice the leek. Peel and chop the garlic cloves. Slice the courgette in half lengthways then thinly slice it. Zest and juice the lemon.
  • Cook the pasta as per the packet instructions.
  • Heat a large pan on a medium heat and add a dash of oil. Stir in the leek, courgette and garlic. Mix well and cook for 8 minutes until the leek and courgette soften. Stir through the lemon zest keeping a pinch aside to garnish. Turn the heat down to low.
  • Add a dash of the pasta cooking water to the pan with the vegetables, then drain and add the cooked pasta along with the lemon juice. Season to taste and mix well.
  • Plate up and scatter with the reserved lemon zest. I also like to add some chilli flakes and a dash of olive oil on top.

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