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

Pepper & lemon spaghetti with basil & pine nuts

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(12 ratings)

Prep: 7 mins Cook: 25 mins

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal473
  • fat18g
  • saturates2g
  • carbs54g
  • sugars6g
  • fibre11g
  • protein17g
  • salt0.1g
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Ingredients

  • 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
    Lemon

    Lemon

    le-mon

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

  • 15g basil, finely chopped
    Basil

    Basil

    ba-zil

    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

    Parmesan

    parm-ee-zan

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

Method

  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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Comments, questions and tips

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tarradiddle1
16th Jul, 2018
4.05
Really nice, added a red chilli which gave it a bit of heat. Lovely lemony flavour
maartjevdm
27th Jun, 2018
3.05
Followed the recipe to the letter except that I use a tsp of oil instead of a tbsp. Very easy to make and really very filling, however also quite boring. I think next time I would use a little bit less pasta. I would grill the red pepper to lift up the flavour. Furthermore I would start of with some onion and an extra cloves of garlic on a low heat. Then I would add the courgette and the rest of the garlic and I would add thyme and oregano to the courgette. In the last minutes the grilled pepper can then go back to the pan
123Laura
25th Sep, 2018
Hi, I’m not quite sure on the nutritional information for this recipe. It states 17g protein per portion - is this correct?
goodfoodteam's picture
goodfoodteam
3rd Oct, 2018
Thanks for your question. The 17g per serving for protein is correct. Contributors include the wholewheat pasta, pine nuts and parmesan but you also get some contributions from veg including courgette.
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