Lemon and Courgette Spaghetti

Easy weeknight pasta recipe for lemon and courgette spaghetti. It's flavoured with lemon, parsley, chilli pepper and black pepper and makes a great midweek meal.

Course Main Course, pasta

Cuisine International, Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 400kcal

Author Corina Blum

Ingredients

150 g spaghetti
2 medium-sized courgette thinly sliced or spiralized
1-2 chilli peppers use more if you want it hotter!
1 clove garlic crushed
2 tablespoon creme fraiche
1 lemon juiced
¼ teaspoon black pepper
Pinch salt
2 tablespoon chopped fresh parsley
2 tablespoon A little grated parmesan

Metric - US Customary

Instructions

Cook the spaghetti.
When the spaghetti is almost ready, add the courgette and continue to cook for another minute. Alternatively, stir fry the courgette with the garlic and chilli pepper in the next step
Heat a little oil in a large pan. Fry the garlic and chilli pepper for a couple of minutes until fragrant.
Drain the pasta and courgette and add it to the pan with the garlic and chilli.
Add the creme fraiche, half of the lemon juice, salt, black pepper, a little parmesan and most of the parsley. Stir in. Taste and add the rest of the lemon juice if you think it needs it.
Serve with a little parmesan cheese and the rest of the chopped parsley.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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