Pepper & lemon spaghetti with basil & pine nuts

• rapeseed oil↗1 tbsp tbsp
• red pepper↗1

  deseeded and diced

• wholemeal spaghetti↗150g g
• courgettes↗2

  (250g), grated

• garlic cloves↗2

  finely grated

• lemon↗1

  zested and juiced

• basil↗15g g

  finely chopped

• pine nuts↗25g g

  toasted

• finely grated parmesan2 tbsp tbsp

  or vegetarian alternative (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.

3. 3

   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.