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.
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
- Cook the spaghetti in a large pot of boiling water
- 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.
- Add the garlic, lemon juice, and chilli and cook for 1 more minute, then remove from heat.
- Drain the pasta and add to the pan with the vegetable mix. Add the herbs and toss well to combine.
- Serve immediately