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Spaghetti With Courgette And Lemon Zest, With Croutons (Q&E)

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Serves 1


120g Spaghetti

1 Courgette

3 Tablespoons of olive oil

2 Tablespoons of pine kernels (if you've got some. If not, then dont add them !!)

2 Tablespoons of Parmesan Cheese

A good pinch of dry chilli flakes

The zest of 1/2 a lemon

Salt to taste

3-4 fat slices stale bread, crusts removed

2 Tablespoons of olive oil

1 Tablespoon of flat leaf parsley, leaves removed


For the crispy breadcrumbs

Blitz the bread and parsley with a little oil in a food processor until you have coarse crumbs. Warm the oil in a frying pan, add the crumbs and fry over a medium heat until the turn golden and crisp.

For the pasta

Cook the pasta in a large saucepan with salted boiling water until al dente.

While the pasta is cooking, grate the courgette and place in a clean tea towel and squeeze dry.

Then heat the oil in a large frying pan and fry the courgettes for 3-4 minutes on a medium heat stirring occasionally.

Add the chilli flakes, the pine kernels (if used) and lemon zest and continue to cook for a further 2-3 minutes. Season with salt and stir through.

Drain the pasta and pour in the frying pan with the courgette.

Toss all together on a medium heat for 30 seconds.

Serve immediately with the grated parmesan cheese and the crispy croutons on top.


Edited by registrar
Spelling !!!! (see edit history)

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