Good Housekeeping//Hearst Owned

Courgette and goat's cheese spaghetti

Name: Courgette and goat's cheese spaghetti
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 350 g (12oz) dried spaghetti; 1 tbsp. olive oil; 1 garlic clove, finely chopped; 1/2-1 red chilli, to taste, deseeded and finely chopped; 2 medium courgettes, coarsely grated; Finely grated zest and juice of 1 lemon; 75 g (3oz) soft, crumbly goat's cheese; Small handful fresh mint, finely shredded

Focusing on just a few ingredients allows their flavours to shine in this tempting pasta recipe

By The GH Kitchen TeamPublished: 26 September 2012

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Yields:

4 serving(s)

Total Time:

15 mins

Cal/Serv:

393

Ingredients

350 g (12oz) dried spaghetti
1 Tbsp. olive oil
1 garlic clove, finely chopped
1/2-1 red chilli, to taste, deseeded and finely chopped
2 medium courgettes, coarsely grated
Finely grated zest and juice of 1 lemon
75 g (3oz) soft, crumbly goat's cheese
Small handful fresh mint, finely shredded

Directions

1. Step 1
  Cook spaghetti in a large pan of boiling water according to the instructions on the packet.
2. Step 2
  Meanwhile, heat the oil in a large frying pan and fry the garlic and chilli for 30sec, then add the courgette and fry for 1min. Set aside.
3. Step 3
  When the pasta is cooked to your liking, reserve a cupful of the cooking water before draining. Add the drained pasta to the courgette pan, together with the lemon zest and juice. Crumble in most of the goat's cheese, then toss to combine, adding some of the reserved pasta water if the mixture seems dry.
4. Step 4
  Check the seasoning, then divide among four bowls. Sprinkle over the mint, remaining goat's cheese and plenty of freshly ground black pepper. Serve immediately.

Cook's tip

Use sheep's milk instead of goat's milk for a tangy taste

Per Serving:

Calories: 393
Total carbs: 66 g
Sugars: 4 g
Total fat: 9 g
Saturated fat: 4 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time