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Heat the oil in a frying pan and fry the courgette for 4-5 mins, then stir through the garlic and chilli.
Cook the tagliatelle following pack instructions. Drain, reserving some of the cooking water.
Add the prawns to the courgette mixture, and cook for 2 mins until pink. Toss through the tagliatelle, the lemon zest and juice, parsley, some seasoning and a splash of the reserved cooking water. Divide between bowls and serve.