This courgette dish is light and refreshing, and all the ingredients are at their best right now. New season garlic is super-sweet — add an extra clove if you are a garlic lover.
COURGETTE AND WALNUT SPAGHETTI RECIPE
Serves 4
200g spaghetti
2 Tbsp olive oil
1 onion, sliced thinly
2 cloves garlic, sliced thinly
4 courgettes, peeled thinly
Salt and pepper to taste
1 cup basil leaves
1 cup grated parmesan
½ cup toasted walnuts
1. Cook the spaghetti as per packet instructions.
2. Heat oil in a frying pan to a medium heat. Add the onion and garlic and saute for 4 minutes until soft. Add the courgette and cook for 5 minutes tossing a little for even cooking. Season generously with salt and pepper. Add half the basil and ¾ cup of the parmesan and toss through.
3. Tip courgette mixture into the drained spaghetti with a little extra olive oil and stir through. Toss in the walnuts.
4. Serve hot, topped with remaining basil and parmesan.
