Lemony Courgette Pasta

Name: Lemony Courgette Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: italian

James Wythe

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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Lemony Courgette Pasta

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Ingredients

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