Courgette, lemon and herb pasta

Courgette, lemon and herb pasta

Ingredients

serves 2
  • •180g pasta
  • •1½ tbsp extra virgin olive oil
  • •1 large courgette, sliced
  • •80g artichoke hearts, chopped
  • •1 tbsp capers
  • •Juice of ½ lemon
  • •Zest of ½ lemon
  • •1 tsp mixed herbs, such as oregano, basil and parsley
  • •¼ tsp garlic powder
  • •1½ tbsp nutritional yeast
  • •Pinch sea salt
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Cook the pasta. Reserve ~250ml pasta water.
  2. 2. In a large pan, heat the olive oil over medium-high heat. Cook the courgette for 8 minutes until slightly browned. Add the artichoke, capers, half of the lemon zest, herbs, garlic and salt and cook for a few more minutes.
  3. 3. Add the nutritional yeast, pasta and 150ml reserved pasta water to the pan and toss to combine. Cook for 2–3 minutes over medium heat, adding a few more tbsp pasta water as needed.
  4. 4. Remove from the heat and stir in the lemon juice. Serve topped with a sprinkle of lemon zest and ground black pepper.
Baker Beanie Author

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