Try this zesty pasta dish for a quick and healthy veggie lunch option. Low in calories, it provides fibre, vitamin C and iron and counts as two of your 5-a-day
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
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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.
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Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.
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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.