Pepper & lemon spaghetti with basil & pine nuts

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

Prep:7 mins
Cook:25 mins

Serves 2
Easy

Nutrition per serving

kcal 473
fat 18g
saturates 2g
carbs 54g
sugars 6g
fibre 11g
protein 17g
salt 0.1g

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 parmesanor vegetarian alternative (optional)

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Method

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