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Recipe by olive magazine

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1. Cook the pasta following the packet instructions. drain, keeping back 2 tbsp of the cooking liquid. Heat 2 tbsp olive oil in a frying pan and add the garlic and chilli and cook for a minute. Add the courgettes and fry for 5-6 minutes until softened. Stir through the lemon juice and zest.
2. Toss the pasta with the courgette, parmesan and pasta cooking liquid and serve.

Per serving

448 kcalories, protein 17g, carbohydrate 60g, fat 17.3 g, saturated fat 4.7g, fibre 3.6g, salt 0.31 g

Latest comments and suggestions

• chef len

  16 October 2008

  chef len commented on this recipe

  interesting recipe. thanks a lot.

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• Kerry

  29 October 2008

  Kerry commented on this recipe

  This is a tasty dish for a warm day. I halved the amount of oil, and used a couple of tablespoons of chilli sauce rather than a chilli. As a result I didn't need to use the reserved cooking liquid. Next time I will cut the zucchini/courgette into match sticks. A subtle taste, very enjoyable

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• Will Trice

  21 November 2008

  Will Trice rated this recipe

  

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• Emma

  11 January 2009

  Emma commented on this recipe

  I don't like chilli any sugestions as to what i can substitute?

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• bethan123

  08 February 2009

  bethan123 commented on this recipe

  I only used half a chilli and half the lemon juice. It worked out well, very zingy still.

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• Martina

  04 April 2009

  Martina commented on this recipe

  I've tried this recipe twice and it was still very zingy even though I used 1/2 lemon for second try. it overpowered the whole meal and I didn't enjoy it at all. I love courgettes, chillies and lemons, however, next time I cook it I'll simly leave the lemon out.

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• Martina

  04 April 2009

  Martina rated this recipe

  

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• richard

  25 June 2009

  richard commented on this recipe

  If you don't like the chilli just leave it out. Try cooking courgette very gently for longer, say 15-20mins, without colouring. Stir in a tbsp of double cream and hanful of grated parmesan. Toss through spaghetti. My favourite way to eat courgettes.

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• Belkey

  27 August 2009

  Belkey rated and commented on this recipe

  

  This was fresh tasting, but a little bit sloppy with the lemon juice & reserved pasta water, I think it would be better with only half the lemon juice.

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Ingredients

• 150g rigatoni
• olive oil
• 1 garlic clove , crushed
• 1 red chilli , finely chopped (optional)
• 2 courgettes , grated
• 1 lemon , juiced and zested
• 30g parmesan , grated

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 150g rigatoni
• olive oil
• 1 garlic clove , crushed
• 1 red chilli , finely chopped (optional)
• 2 courgettes , grated
• 1 lemon , juiced and zested
• 30g parmesan , grated

Per serving

448 kcalories, protein 17g, carbohydrate 60g, fat 17.3 g, saturated fat 4.7g, fibre 3.6g, salt 0.31 g

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