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Spaghetti with courgettes and lemon zest



.Not Suitable for freezing
. Preparation




minutes cooking time


  • 120g spaghetti
  • 1 courgette (coarsely grated)
  • 3 tablespoons of olive oil
  • 2 tablespoons of pine kernels
  • Zest of 1/2 unwaxed lemon
  • 2 tablespoons of freshly grated Parmesan Cheeseé
  • A good pinch of dry chilli flakes
  • Salt to taste


  1. Put the courgettes in a clean tea towel and squeeze dry.
  2. Heat the oil in a large frying pan and fry the courgettes for 5 minutes on a medium heat. Stir occasionally.
  3. Add in the chilli flakes, the pine kernels and lemon zest and continue to cook for a further 3 minutes.
  4. Season with salt and stir.
  5. In the meantime cook the pasta in a large saucepan with salted boiling water until al dente.
  6. Drain and pour in the frying pan with the courgette.
  7. Toss all together on a medium heat for 30 seconds and serve immediately with parmesan cheese on top.

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