Olive Oil Spaghetti with Lemon & Griddle Courgette

The perfect light and summer friendly Italian pasta dish. So simple to make and it only takes 25 minutes from preparation to serving.

In a skillet, add 1 tbsp of olive oil followed by the courgette, season with a little sea salt flakes to your taste and then griddle for 4 mins on each side turning once until golden and blistered then set aside.
Boil your spaghetti in salted water for 12 mins or until al dente then drain, saving two ladles of pasta water to make the sauce.
In a pan, add 1 tbsp of olive oil followed by the garlic, lemon, pasta water, parmigiano reggiano, oregano. Season with salt and pepper to your taste and simmer on a low heat until creamy then pour over the spaghetti, add in the charred courgette and mix well.
Serve with extra parmigiano reggiano and fresh basil and enjoy.

150g Napolina spaghetti

1 medium courgette, sliced

2 tbsp Napolina olive oil

3 cloves garlic, finely chopped

1 whole lemon, squeezed

2 heaped tbsp of parmigiano reggiano, plus more for serving

1 tsp dried oregano

½ tsp cracked black pepper

A few fresh basil leaves for serving.

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