Simple Courgette Pasta

I get my vegbox deliveries on a Friday, which normally means sometime on a Wednesday or Thursday I'm lacking sufficient vegetables to make decent meals. Recently it was courgettes (or zucchini), I would get three or four of them each week and try to use them up some how. Sometimes it's easy, a courgette or three here for a moussaka, a courgette there sliced thinly and quickly grilled in olive oil to accompany a lamb steak. But week in and week out, I starts to get bored of the courgette taste and start to notice it like a sore thumb in a spag bol.

So I decided to make it the star of the show instead of trying to mask it with other flavours. And it really is the star of the show in this dish. I added a bit of garlic to oil I was frying to courgettes in so they would take on it's flavours. Then I mixed it in with fresh cooked pasta with some olive oil and lemon. Sprinkle parmasean and black pepper on top and that's it!

It's so simple and yet it's filling, fresh and tasty. It's not one dimensional, the garlic compliments the flavour of the courgette, the dish is silky from the oil and salty from the parmasean, and it finishes off with a zing from the lemons.

Ingredients
1 cup Pasta
2/3 Courgettes, thinly sliced
1 Lemon
Parmasean, grated
2 cloves Garlic, crushed
Olive Oil
Salt & Pepper