Spaghetti and Courgettes

Menu time again - look at me doing food styling photos. Anyway, TV chefs bleating on about how things are so 'simple' are thankfully in the descendant, so it leaves more room for me to tell you about a really quick (and pretty cheap) pasta dish that I make a lot. So you'll need, to serve 2 (increase amounts for more):

4 medium or 3 large courgettes (not the really big ones disguised as marrows, they're too watery - smaller is better for this recipe)
2 lemons
1 big fat clove of garlic (peeled)
1 red chili (not the tiny shrivelled ones, a bigger fat one)
A  handful of chives (finely chopped)
A  big handful of pine nuts
8 oz (about 250g) spaghetti (dried or fresh, depending on budget)
1 generous tablespoon olive oil
A splash of extra virgin olive oil
About 6-7 slices parmesan cheese (I use a cheese slicer to do this, but you can use a knife - just make sure the slices are thin).

You'll also need a big non stick pan with quite high sides (you can use a non stick frying pan, but you'll have to assemble the food on a plate, which kind of misses the point, as it's one of those dishes where everything is thrown together at the end).

First slice the courgettes, discarding the end bits. Cut them thinly (about the width of a 10 pence piece). Then zest the lemon (you'll probably know this but zesting is basically grating the lemon skin in a fine grater so you get a big pile of shavings), de-seed the chilli (or leave them in if that's your bag and you want it more gutsy) and finely chop, then thinly slice the garlic clove.

Cut the de-zested lemons in half and squeeze them to get all the juice out (without the pips). Reserve the liquid.

Ok, heat the pan you're using to a high heat on the hob and, when hot, add the pine nuts - dry fry them quickly until they toast - don't burn them otherwise they take on a bitter taste.

When you've done that take them out of the pan and reserve, add the olive oil (don't be tempted to add more oil, because you want the courgettes to be coated in the oil, not drowning in it and limp), then add the courgettes, lemon zest, chili and garlic. Stir frequently to start so everything gets covered in the oil, then less so, to get the courgettes colouring - you want them browned but not blackened. This should take about 10-12 minutes, more if you're using larger quantities. When cooked, turn the heat down but not off.

While this is happening, cook the spaghetti according to packet instructions. You want the spaghetti to be ready at the same time as the courgettes so plan ahead.

When you're ready to assemble, drain the spaghetti and add the lemon juice, parmesan slices, toasted pine nuts and chives to the courgettes, then the drained spaghetti. Mix this all together, turning up the heat a little so the parmesan melts, adding a splash of extra virgin oil at the end (not essential but if you've got it use it) then serve onto plates while still hot.

Et voila - good food which doesn't cost much and is really filling.