People who call courgette, 'snozcumber' and refuse to even try it, do finally surrender to this simple but tasty combo.
It is one of the quickest and freshest recipes, really cheap too. I made it with gluten free spaghetti and vegetarian parmesan. You can add bacon for a non-veggie version.
• 3 medium courgettes grated
• zest and juice of half a lemon
• spaghetti
• grated parmesan
• 1 vegetable stock cube
• 3 gloves of garlic
• Olive oil
• salt and pepper
• half a pot of crème fraîche
Put the spaghetti into boiling water along with the stock cube and 1 peeled garlic clove.
While the pasta is boiling, grate the courgette or ask your kitchen bitch to do it. Then grate the parmesan.
In a frying pan put the grated courgette and the rest of the garlic, finely chopped.
Cook for a few minutes, stirring, until just wilted.
Stir in the lemon zest and cr̬me frąche. Simmer for a few minutes Рit will look quite runny. Season to taste and keep over a low heat.
Remove pasta from the pan, get rid of the garlic clove and drain well.
Return to the pan and add the courgette mixture. Toss well until the pasta has soaked up the sauce, then stir in the lemon juice and toss again. Serve hot with parmesan on top.
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