Recipe for Spaghetti with courgette, lemon and goats cheese
Serves 2 hungry people
200g wholewheat spaghetti (dry weight)
2 medium courgettes (zucchini), ends removed and then cut into matchsticks or julienned
2 cloves garlic, finely chopped
1 tbsp olive oil
2 tbsp finely chopped mint leaves
100g soft goats cheese, crumbled
zest of one unwaxed lemon, coarsely grated
optional - a pinch of chilli flakes
Black pepper to season
Boil a pan of salted water and put in the spaghetti.
Place the olive oil and garlic in a deep-sided frying pan or saute pan and heat gently from cold for a couple of minutes (adding the garlic when the oil is still cold stops it from burning so easily).
Add the courgette and lemon zest and heat for a few minutes longer (the lemon zest will release a fantastic fragrance as it gets warm). Meanwhile, reserve a little of the pasta cooking water as described above.
The courgettes need to keep a little of their crispness so take this pan off the heat at this point if the spaghetti isn't quite cooked. As soon as the spaghetti is cooked (with a little bite still there), add the mint and chilli flakes (if using) to the courgette mixture, followed by the drained spaghetti. If the mixture seems a little dry, this is the point at which to add a little of the reserved cooking water to loosen it up.
Dish out the pasta between two bowls. Season with black pepper and sprinkle with the goats cheese which will melt slightly.