Lemony chicken & courgette carbonara

This is a lovely light, summery pasta. The creamy, garlicky carbonara has just a hint of lemon. It is a brilliant way to use up in-season courgettes, which I think are best eaten with the fresh crunch that they have when eaten raw or only very lightly cooked.

Serves 4 Calories per serving: 442

240g (8¾oz) dried spaghetti 4 egg yolks

60g (2¼oz) Parmesan cheese, finely grated 2 chicken breasts, chopped small Low-calorie cooking spray 4 garlic cloves, crushed Finely grated zest and juice of 2 lemons

2 courgettes (about 250g/ 9oz), sliced into 3mm

(⅛ inch) pieces, then halved Salt and pepper Handful of parsley leaves, finely chopped, to serve 1. Put the spaghetti in a large pan of boiling water to simmer for 11 mins.

2. Beat the egg yolks in a bowl, then beat in the Parmesan.

3. In a frying pan or sauté pan, fry the chicken over a high heat in low-calorie cooking spray until no pink is showing (about 3 mins), then add the garlic, lemon zest and juice, season with salt and pepper and keep frying until the spaghetti is nearly done.

4. When the pasta is nearly ready, take a ladleful of the pasta water, add it to the egg mixture, mixing it in thoroughly.

5. Stir the courgette pieces in with the chicken.

6. Check the spaghetti is cooked, then drain it.

7. Remove the pan of chicken and courgette from the heat, add the spaghetti and then the egg mixture. Stir well until everything is coated with the sauce. Serve with chopped parsley and grate over pepper.