If you’re using a spiraliser, you’ll need all 4 courgettes (you lose the centre of the vegetable when spiralising). If you use a peeler instead, 3 courgettes should be plenty. I’ll sometimes make this same recipe using wholemeal or regular spaghetti, cooked al dente, in place of courgette noodles – you can also mix half-half.
4 large courgettes (750g)
2 tbsp extra virgin olive oil
3 cloves garlic, sliced
1 tsp cracked black pepper
360g fresh ricotta
10g small basil leaves
2 tsp finely grated lemon rind
2 tbsp lemon juice
sea salt flakes, for sprinkling
finely grated parmesan, to serve
1. Using a spiraliser or julienne peeler, cut the courgettes into long thin noodles and set aside.
2. Heat a large nonstick frying pan over medium-high heat. Add the oil, garlic and pepper and cook for 2 minutes or until the garlic is soft.
3. Add the courgette noodles to the pan and toss to coat. Remove from the heat and divide them between serving bowls. Top with the ricotta, basil, lemon rind and juice. Sprinkle with salt and parmesan to serve.
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These recipes are from WeekLight by Donna Hay, which will be published by 4th Estate on 3 October, price £20. To order a copy for £16 until 20 October call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders.