Courgette and Goat’s Cheese Spaghetti

Focusing on a few ingredients allows their flavours to shine in this tempting pasta recipe.

Serves 4

350g dried spaghetti 1tbsp olive oil 1 garlic clove, finely chopped ½-1 red chilli, to taste, deseeded and finely chopped 2 medium courgettes, coarsely grated Finely grated zest and juice of 1 lemon 75g soft crumbly goat’s cheese Small handful fresh mint, finely shredded

1 Cook the spaghetti in pan of boiling water according to instructions on packet.

2 Meanwhile, heat the oil in a large frying pan and fry the garlic and chilli for 30 seconds. Add the courgette and fry for 1 min. Set aside.

3 When the pasta is cooked to your liking, reserve one cupful of the cooking water before draining. Add the drained pasta to the courgette pan, together with the lemon zest and juice. Crumble in most of the goat’s cheese, then toss to combine, adding some of the reserved pasta water if the mixture seems dry.

4 Check the seasoning then divide among four bowls. Sprinkle over the mint, the remaining goat’s cheese and plenty of freshly ground black pepper. Serve immediately.