This is one of my all time favourite dinners. So simple, quick and tasty. Recipe:
2 largish/3 medium courgettes
1 small garlic clove
Chilli (if you want)
Salt & pepper
Take a vegetable peeler and peel the courgettes into ribbons in a large bowl. After each one is peeled drizzle over a generous drizzle of olive oil. Zest the lemon into the bowl then cut in half and juice. Grate the garlic clove in (I find this helps to spread it around a bit more plus saves me chopping it). Add the finely chopped chilli, more olive oil and salt and pepper. Mix around and put to one side.
Cook your pasta, al dente if you like, or however you enjoy cooking. When the pasta is about five minutes off heat a saute pan or frying pan and quickly saute the courgette mix, try to cook so there is still some bite in the courgettes and you cook off a little of the garlic and the lemony/olivey/courgettey juice too. Drain the pasta, add to the pan and swirl around so it gets coated in the lovely juices.
Serve with a large heap of grated parmesan and maybe a glass of red!