Lemon Courgette Spaghetti

• Spaghetti(320 g)
• Courgette(2)
• Garlic(3 cloves)
• Lemon(1)
• Olive oil(2 tbsp)
• Parmesan(60 g)
• Black pepper(1 tsp)
• Salt(1 tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, trim the {Courgette} into thin ribbons with a peeler, finely chop the {Garlic}, zest the {Lemon}, then halve it for juice. Finely grate the {Parmesan}.

   ~10 min

2. 2

   Cook the {Spaghetti} in the boiling water until just al dente, about 9 minutes. Reserve 250ml pasta water, then drain.

   ~9 min

3. 3

   Return the pot to medium heat and add the {Olive oil}. Stir in the {Garlic}, half the {Black pepper}, and the courgette ribbons. Cook for 2 minutes until just softened and glossy.

   ~2 min

4. 4

   Add the drained spaghetti, lemon zest, 2 tbsp lemon juice, the reserved pasta water, the {Parmesan}, and the {Salt}. Toss vigorously for 2 minutes until the sauce turns silky and clings to the pasta. Add a splash more pasta water if needed.

   ~2 min

5. 5

   Divide into bowls and finish with the remaining {Black pepper}. Serve straight away.

   ~2 min