Courgette & goat’s cheese pasta 

courgette goat oasta

‘Tis the season for courgettes so here’s another really easy recipe to make the most of them. It only uses six ingredients (well, seven if you count the olive oil) and they’re all really easy to get hold of. Plus, it takes less than 15 minutes from start to finish so a great one for when you want dinner FAST.

Courgette & goat’s cheese pasta

Serves 2

Prep: 2 mins

Cook: 10 mins

175g spaghetti or linguine
Olive oil
2 medium courgettes (about 400g), grated
1 garlic clove
½ lemon 
100g soft goats’ cheese

Handful of basil (or mint) leaves

1. Bring a large pan of water to the boil and salt it heavily. Put your pasta in and cook for around the time it says on the packet (approx 8-10 mins usually, but check it after 7-8).

2. Meanwhile, heat around 1tbsp olive in a large frying pan on a medium-high heat. Tip in the grated courgette and a big pinch of salt and cook for around 5 minutes, before adding the garlic (either grate in with a fine grater, use a garlic crusher or chop finely). Cook for a further 3-5 mins until the courgette is totally softened and wilted down in size, then add the zest of half a lemon and a good grind of black pepper.

3. Drain your pasta (reserving about 200ml of the pasta water) and add it to the courgette pan.

4. In a small bowl, mix the soft goat’s cheese with 100ml of pasta water then tip it into the pan with the courgettes and spaghetti. Squeeze in the juice of half a lemon and toss it all together. You want it to be silky and saucy, so if it looks dry or claggy, add more pasta water! Taste and season if needed, then mix through some of the chopped basil (or mint if using). Serve and finish with more basil and black pepper.

courgette 2

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