Quick courgette spaghetti

No fuss & low effort that delivers great flavour quickly!

Home cooking elevated with a chef touch.

Serves: 4 // Prep time: 20 minutes

Ingredients:

• 400 gr of pasta of your choice

• 4 green courgettes

• 4 tbsp of extra virgin olive oil

• 2 tbsp of black olives, pitted and chopped

• 100 gr of grated Grana Padano cheese

• 30 gr of basil leaves, rinsed

• 2 cloves of garlic

• 1 lemon

• Salt and pepper to taste

Method

Slice the courgettes thinly and pan fry on high heat with a drizzle of oil, the chopped garlic and a lemon zest. Season with taste and stir often. Meanwhile chop the olives and add them to the courgettes when they are starting to soften and color. Cook 2 more minutes and blend half of the courgettes with the basil, the grated cheese, a little drizzle of oil and a splash of water to loosen up the sauce.

Blend until smooth and season accordingly.

Drop the spaghetti in salted boiling water and cook until al dente. Drain the pasta and retain a mug of cooking water. Toss the pasta in the pan with the zucchini sauce and stir on medium heat for 1 minute until well coated and glossy. Add pasta water as needed to loosen up the sauce.

Plate the spaghetti straight away and top with the retained cooked courgettes and olives. Sprinkle with more cheese, add a scranch of freshly ground black pepper and top with fresh lemon zest. Enjoy straight away.