1 clove garlic
1 tbsp lemon juice
1 tbsp butter
1 tbsp olive oil
3 mugs chunky pasta
1 tbsp parsley (optional)
grated cheddar and ground black pepper to serve
Boil the pasta as per instructions. While it is cooking, wash the courgettes and finely slice (I use the slicer side of my grater). Crush the garlic. Heat the butter and oil in a pan, add the courgettes, garlic and lemon juice.
Fry for around ten mintues, stirring occasionally. The courgettes should become transparent, but retain some bite. Drain the pasta and stir into the courgette mixture. Season to taste with a little salt, fresh ground black pepper, and a scattering of chopped parsley. Sprinkle over grated cheddar and serve.
We have this with fish dishes, as the lemon, garlic and sweet courgette compliment the light fish perfectly.