Courgette Lemon & Basil Spaghetti

4 Ingredient Courgette Lemon & Basil Spaghetti *loosely inspired by Pasta alla Nerano* Serves 2 Ingredients Generous drizzle of olive oil 2-3 courgettes (zucchini), sliced into 1 inch rounds 20-25g bunch basil Fresh lemon juice & zest, to taste 225g dried spaghetti, tagliatelle linguine, bucatini Method Fry courgettes | Heat the olive oil in a large frying pan over a medium heat until hot | Generously sprinkle salt in the oil evenly over the base of the pan, alternatively toss the courgette in a bowl with salt | Add the courgettes, cut side down for 6-8 minutes, turn over and repeat on the other side | Aim for a medium heat and be patient so you get both a nice deep golden colour (almost charred) and so the courgette cooks the whole way through | If you find it’s not completely cooked after caramelising and it’s hard to mash then add some water and a lid and steam for 5 mins Cook pasta | Cook the pasta according to the packet instructions in a pan of generously salted water | Drain, reserving 250ml pasta water Combine | Mash the courgettes with a potato masher or the back of a fork | Add the cooked pasta and half of the pasta water, stirring and tossing to emulsify | Coarsely tear in the basil and squeeze in the juice and zest of half the lemon | Add the remaining pasta water if needed to loosen, taste and season with more lemon juice, salt and pepper if needed Serve | Optionally, you can toss through 1-2 tbsp butter or plant based butter at this stage for a really nice richness and shine | Divide among bowls, drizzle over a little extra virgin olive oil and optionally scatter over a little nutritional yeast, cheese or plant based cheese

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