ingredients

1 tbsp rapeseed oil
1 red pepper
deseeded and diced
150g wholemeal spaghetti
2 courgettes
(250g), grated
2 garlic cloves
finely grated
1 lemon
zested and juiced
15g basil
finely chopped
25g pine nuts
toasted
2 tbsp finely grated parmesan
or vegetarian alternative (optional)

Method
step 1
Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.

step 2
Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.

step 3
Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.