Category
Main
Serves
2
Cook
20 mins
Ingredients
2 tbsp of olive oil3 cloves garlic - crushed8oz (200g) podded young broad beans1 medium sized courgette - cut into long strips2 ripe tomatoes – roughly choppedGrated zest of 1 lemonHandful of fresh basil1 tablespoon of freshly chopped parsleySalt and freshly ground pepper6oz (175g) of dried spaghettiFreshly grated parmesan
Instructions
- Bring to the boil a large saucepan of salted water and add the spaghetti. Cook until tender then drain, and sprinkle and toss with some olive oil to prevent it from sticking together
- While the spaghetti is cooking, heat a sauté pan and add the olive oil. Toss in the garlic and cook for a few minutes over a low heat
- Add the beans and courgettes and cook for 4 minutes until soft
- Add the tomatoes and the lemon zest. Season with salt and pepper. Rip up the basil and add with the spaghetti to the pan. Toss the spaghetti well so it is covered in the sauce. Add the parsley, mix once more, sprinkle over the parmesan and serve
- This goes beautifully with a rocket salad and a large slice of buttery garlic bread.
