Spaghetti with courgettes and herbs

I don’t normally like courgettes, but one had been bequeathed to me by some German couch-surfers, so I thought I’d make something with it rather than let it go to waste. In retrospect, a cake would have been the obvious candidate, but this recipe appealed to me for its basic, quick, and easy nature. Not one for a dinner party, but perfectly acceptable for a rapid eating experience.

(serves 2)

200g spaghetti, wholemeal preferably

30ml olive oil

1 courgette, grated (or up to 2-3 if you like courgettes)

2 red onions, finely chopped

1 garlic clove, chopped

1 tbsp lemon juice

1/2 tsp dried chilli flakes

1 tsp dried mint, or a handful of fresh chopped mint

a handful of parsley, freshly chopped

grated parmesan or cheddar to serve

salt and pepper to taste

  1. Cook the spaghetti in a large pot of boiling water
  2. Meanwhile, heat the olive oil in a large, heavy frying pan over a medium heat. Add the courgette and onions and stir to soften for about 10 minutes.
  3. Add the garlic, lemon juice, and chilli and cook for 1 more minute, then remove from heat.
  4. Drain the pasta and add to the pan with the vegetable mix. Add the herbs and toss well to combine.
  5. Serve immediately

(from the Vegetarian Student cookbook)

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