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A plate of spaghetti served with red pepper, lemon, basil and pine nuts

Pepper & lemon spaghetti with basil & pine nuts

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Try this zesty pasta dish for a quick and healthy veggie lunch option. Low in calories, it provides fibre, vitamin C and iron and counts as two of your 5-a-day

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal473
fat18g
saturates2g
carbs54g
sugars6g
fibre11g
protein17g
salt0.1g
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Ingredients

  • 1 tbsp rapeseed oil
  • 1 red pepper , deseeded and diced
  • 150g wholemeal spaghetti
  • 2 courgettes (250g), grated
  • 2 garlic cloves , finely grated
  • 1 lemon , zested and juiced
  • 15g basil , finely chopped
  • 25g pine nuts , toasted
  • 2 tbsp finely grated parmesan or vegetarian alternative (optional)

Method

  • STEP 1

    Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.

  • STEP 2

    Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.

  • STEP 3

    Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, June 2018

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A star rating of 4.1 out of 5.26 ratings
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