This recipe is really quick and easy, perfect for a midweek dinner. I love the courgette and lemon combination, although you may have trouble getting the courgettes needed for this recipe due to the Spanish vegetable crisis! This is also a really easy recipe to make for one, a whole courgette seems like a lot for one meal, but the courgette cooks down once grated and it just makes the dish really filling and delicious. You could also add a spoonful of pesto for extra flavour! Serve with a peppery watercress salad with parmesan cheese.
1 courgette, grated
1 shallot, finely chopped
juice of 1 lemon
a few leaves of fresh basil
2 cloves of garlic, finely chopped
salt and pepper
1 tbsp olive oil
enough tagliatelle to serve 1
Heat the olive oil on a medium heat in a frying pan. Add the shallot and garlic, cook for 5 minutes, not letting them brown too much. Add the courgette stir for a couple of minutes, then add the lemon juice and basil.
The courgette only takes a few minutes to cook, so once the juice has been soaked up by the veg, remove the pan from the heat. Cook the pasta according to packet instructions and add to the pan of courgette, use tongs to toss the pasta and season to taste.
Drizzle with a little extra virgin olive oil and garnish with fresh basil and black pepper.