Courgette, Lemon & Pecorino Spaghetti
Light, fresh Courgette, Lemon & Pecorino Spaghetti with pine nuts and mint—ready in 20 minutes for a quick Mediterranean treat.
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Cooking tools:
- Microplane
- Grater
- Kitchen scale
- Colander
- Pot
- Skillet
- Stove
- Measuring spoon
- Kitchen towel
- Spatula
- Plate
- Cutting board
Ingredients
- 400g dried spaghetti or linguine
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 large courgettes, coarsely grated and squeezed to remove excess moisture
- 1⁄2 tsp dried chilli flakes, or to taste
- 4 tbsp pine nuts, toasted
- 1 tsp dried mint
- zest of 1 lemon
- 70g pecorino or vegetarian Italian hard cheese, grated
- 6 fresh mint sprigs, leaves picked
- sea salt
- freshly ground black pepper
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