Courgette and goat's cheese spaghetti

Serves: 4

Edit

Update

Cancel

Total Time: 12

Prep Time: 2

Cook Time: 10

• 350g (12oz) dried spaghetti
• 1tbsp olive oil
• 1 garlic clove, finely chopped
• ½-1 red chilli, to taste, deseeded and finely chopped
• 2 medium courgettes, coarsely grated
• Finely grated zest and juice of 1 lemon
• 75g (3oz) soft, crumbly goat's cheese
• Small handful fresh mint, finely shredded

Method

1. Cook spaghetti in a large pan of boiling water according to the instructions on the packet. Meanwhile, heat the oil in a large frying pan and fry the garlic and chilli for 30sec, then add the courgette and fry for 1min. Set aside.
2. When the pasta is cooked to your liking, reserve a cupful of the cooking water before draining. Add the drained pasta to the courgette pan, together with the lemon zest and juice.
3. Crumble in most of the goat’s cheese, then toss to combine, adding some of the reserved pasta water if the mixture seems dry.
4. Check the seasoning, then divide among four bowls. Sprinkle over the mint, remaining goat’s cheese and plenty of freshly ground black pepper. Serve immediately.

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!