Ingredients:
225g spaghetti
450g courgettes coarsely grated
4tbsp olive oil
55g pine nuts
Grated rind and juice of 1 lemon
200g freshly grated parmesan
Good pinch of dried chilli flakes
Fresh parsely
Instructions:
Boil pasta and heat oil in a large frying pan. Quickly fry courgettes for 5 minutes until tender. Add pine nuts to courgettes and lemon rind and black pepper. Fry for 1 min or so. Meanwhile, drain pasta and add to pan with courgette mixture. Add most of the parmesan and chilli flakes and mix well. Season, add lemon juice, and serve sprinkled with remaining parmesan and parsley on the side. Serves 4
Source: London Paper, adapted from Saturday Cooks Cookbook by Antony Worral Thompson
