I will take any excuse to eat pasta for dinner every night of the week. When I was on holiday in Sardinia we ate pasta every single night! I think pasta is amazing and it’s extremely versatile as you can combine so many different amazing flavours into one dish. This pasta dish is a firm favourite of mine and my family. We love eating it in the spring or summer because it’s super fresh, incredibly quick to make and tastes delicious! In 3 easy steps, you’ll have a flavourful pasta dish on your table in under 15 minutes!
400g spaghetti (you can use whatever pasta you like, penne works really well too)
2 large courgettes, chopped
1 red chilli, finely chopped
2-3 large cloves of garlic, finely minced
Zest of 1 large unwaxed lemon
65g unsalted butter
Salt and pepper, to taste
1. Put your pasta onto boil and cook according to the packet instructions – I like my pasta served al dente.
2. Heat a good glug (sorry about the terminology!) of olive oil into a large frying pan, sauté the chopped courgette for 5 minutes on medium heat, then turn up the heat and cook for a further 3-4 more minutes. Now add the garlic, chilli and lemon and cook for about 1-2 minutes until fragrant. Finish by adding the butter and cook until all the butter has melted. Season and then toss in the cooked and drained pasta.
3. Mix the pasta through the sauce, then mix through a generous amount of Parmesan (as much as you like!). Serve in pasta bowls and finish with an extra grating of Parmesan. you can never have enough in my opinion!
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