Courgette Pasta

– 1 spring onion (could also use a shallot)

– 2 cloves of garlic

– 1 courgette

– 1/2 a lemon (zest & juice)

– 180g of your favourite pasta

– 100g spinach (optional), if you don’t have spinach you can add more courgette or some peas

– 1/2 a  veg stock cube

– 150g cream cheese (or creme fresh)

– 50g parmesan

– Handful parsley & chives to garnish (optional)

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Method

1.  Cook pasta with a pinch of salt, until tender, reserving about 100ml of the pasta water to add to your sauce
2. While the pasta is cooking, peel and thinly slice the spring onion or shallot
3. Trim the courgette and peel into ribbons or grate
4. Zest and halve the lemon
5. Heat a pan with some oil to medium heat. Add courgette ribbons, cook for 2-3 mins and then stir in the garlic, and add the spinach if including it. Transfer greens to a bowl and cover to keep warm
6. Put your empty pan back on the heat, and if using shallots, cook until softenen.
7. Stir the veg stock cube into the reserved pasta water, and simmer until reduced by half
8. Mix in the cream cheese or creme fraiche and heat through till hot, and then stir in 3/4 of the Parmesan
9. Stir through the cooked pasta with half of the green, then add zest and lemon juice
10. Plate up the pasta, topping with remaining greens and sprinkle over remaining Paremesan. If using spring onions, sprinkle a few on top as a garnish, with some parsley.

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