Pasta is one of those super satisfying and versatile foods. It is high in energy and easy to digest, I love it on hot summer days when all other foods seem too much to take. Courgettes are in season now, and if you can find the yellow as well as the green variety, use both in this recipe. You can also use other fresh green vegetables to add to this dish.
Method
- Slice the courgettes lengthways either using a mandolin or a grater, or a very sharp knife. Heat them up in a
deep pan with a little olive oil, tossing gently to ensure they’re evenly coated, for about 3- 5mins. - Meanwhile,boil up the fresh pasta according to the instructions on the package. Drain and throw into the pan
with courgette, basil leaves, parmesan, lemon juice and salt and pepper. - Mix everything through to ensure it’s all well-cooked. Ready to serve!
