Courgette and lemon pasta
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 25 minutes. An editorial recipe suggestion; not kitchen-tested or nutritionally analysed.
Ingredients
- 160 g dried pasta
- 2 tablespoons olive oil
- 1 courgette, thinly sliced
- 1 small garlic clove, chopped
- 1 tablespoon lemon juice
- Black pepper and optional salt
Method
- Cook the pasta according to its packet instructions. Reserve a mug of cooking water before draining.
- Warm the oil in a pan and cook the courgette for 6–8 minutes until tender. Add garlic for the final minute.
- Add pasta and lemon juice. Toss with a little reserved pasta water.
- Taste, season and serve hot.
Kitchen notes
Adjust seasoning to your preference. Check packaged ingredients against your dietary requirements.