Courgette, lemon and mint pasta

Fresh, zesty and filling


Courgette, lemon and mint pasta

  • 30 minutes
  • Serves 2
  • Easy

PER SERVING 321 kcals, protein 10.1g, carbs 40.5g, fat 13.1g, sat fat 1.6g, fibre 0.7g, salt 0.1g



  • rigatoni 150g
  • olive oil
  • baby courgettes 6, cut into thick diagonal slices
  • garlic 1 clove, sliced
  • lemon 1/2, zested and juiced
  • mint 1/2 bunch, chopped
  • 1.Cook the rigatoni following the pack instructions. Heat 2 tbsp olive oil in a large frying pan then fry the courgettes until softened and light golden, adding the garlic for the last few minutes to avoid burning it.
  • 2.Drain the pasta keeping 2 tbsp of the cooking water. Tip the pasta, water and lemon zest and juice into the courgettes and stir everything together.
  • 3.Add the mint and stir in just before serving.