Pepper & lemon spaghetti with basil & pine nuts

2 of 5-a-day fibre folate healthy healthy diet plan iron low calorie summer vitamin c

N/A

Source

Ingredients

1 tbsp rapeseed oil

1 red pepper , deseeded and diced

150g wholemeal spaghetti

2 courgettes (250g), grated

2 garlic cloves , finely grated

1 lemon , zested and juiced

15g basil , finely chopped

25g pine nuts , toasted

2 tbsp finely grated parmesan or vegetarian alternative (optional)

Method

Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.

Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.

Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.