Today’s recipe is a light, fresh pasta dish that works both hot and cold so I recommend making a big batch so you can enjoy it again cold for lunch the following day!
I have included the quantities I used but this is a recipe you can really play around with depending on whether you want a hint of lemon or a definite blast of it going through the dish. I used goats cheese but this would also work well with feta – just make sure that you crumble in the cheese right at the end of cooking, or after you have dished up, so that you aren’t left with a sticky lump of pasta as it melts!
Finally, I tried a new type of pasta when I made this dish (reginette) and on reflection it was a little too ‘big’ so I would recommend using a thinner pasta, such as spaghetti or linguine, for this recipe.
A glug of olive oil
2 garlic cloves, finely chopped
2 courgettes, halved and sliced
Salt and pepper
Enough pasta for two people
1 lemon (zest and juice)
A good handful of goats cheese, crumbled or roughly chopped (I used about 100g)
How to make it
- Begin by heating the oil in a non-stick frying pan on a medium heat
- Add the garlic to the pan and after a few minutes add the courgettes, stirring until the courgettes have turned golden brown
- In the meantime, cook the pasta in boiling water until al dente
- Season the courgettes with salt and pepper and then add the lemon zest (my lemon was quite small so I used the zest of the whole fruit)
- Add the pasta to the frying pan and mix well until the pasta is coated in the courgette, garlic and lemon. At this point, you can add a bit more oil if your pasta seems a bit dry
- Place your pasta in serving bowls, add a squeeze of fresh lemon then crumble the goats cheese over the top
- Add more salt and pepper if needed and enjoy!