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

Pepper & lemon spaghetti with basil & pine nuts

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(3 ratings)

Prep: 7 mins Cook: 25 mins


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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal473
  • fat18g
  • saturates2g
  • carbs54g
  • sugars6g
  • fibre11g
  • protein17g
  • salt0.1g
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  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 red pepper, deseeded and diced
  • 150g wholemeal spaghetti
  • 2 courgettes (250g), grated
  • 2 garlic cloves, finely grated
  • 1 lemon, zested and juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 15g basil, finely chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 25g pine nuts, toasted
  • 2 tbsp finely grated parmesan or vegetarian alternative (optional)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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

  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.

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