Another summer twist on a comforting pasta meal. Courgette and lemon go hand in hand, making an otherwise creamy heavy pasta, a lighter fresher meal. Few fresh ingredients, whip it up quickly and minimal washing up. Not much more to say on this one really, just enjoy the flavours in the sun.
Serves: 2
Cooking Time: 25 minutes
Ingredients:
- 1 Courgette
- 150g Spaghetti
- 1/2 White Onion
- 2 Garlic Cloves
- 1 Lemon (Zest and Juice)
- 2 Eggs
- 75g Parmesan
- 2 tbsp Creme Fraiche
- Handful of Watercress
- Olive Oil
- Salt and Pepper
Instructions:
- Start off by using a peeler to create ribbons from the courgette, dicing the onion, zesting the lemon, and crushing the garlic.
- Put a saucepan on full of boiling water, a little salt, and a dash of oil. Once boiling, fan the spaghetti out and put on a medium heat to cook until al dente, for the allotted time on the packet (about 8 minutes).
- Heat another pan with a glug of oil and throw the onions in to soften for 5 minutes before adding the garlic, courgette, lemon zest, and juice of half the lemon. Sauté and maintain on a low heat.
- In a separate bowl, whisk together the eggs, creme fraiche, and parmesan. Season generously.
- Once the pasta is cooked, drain and add it to the courgette pan, turning off the heat and tossing until all mixed in.
- Add in the whisked eggs and stir until all combined and the pasta is glossy.
Serving Note: Serve with a handful of watercress on top, lashings of parmesan, and an ice-cold glass of Sauvignon, preferably while listening to Amy Winehouse.
