Creamy courgette pasta

• rigatoni↗350g g

  or other pasta shapes

• medium courgettes↗3

  halved lengthways and thinly sliced

• grated zest lemonhalf a
• softened cheese100g g

  with garlic and herbs

• milk↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Bring a large pan of lightly salted water to the boil, then cook the pasta according to pack instructions.

2. 2

   Meanwhile, heat the olive oil in a frying pan, then add the courgettes. Cook for 5 mins until softened and lightly golden. Reduce the heat, then add the lemon zest. Gently cook for a further min, add the soft cheese and milk, then mix together until the cheese melts. Season to taste.

3. 3

   Drain the pasta and return to the pan. Add the contents of the frying pan and stir well. Serve immediately.