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Monday 5 July 2021

The Big Glut - July

 Spaghetti with courgette and chilli 

A quick dinner for two which you can serve with a wedge of lemon and Parmesan cheese. From House and Garden


  • 200g (6½oz) spaghetti
  • 2 medium-sized courgettes
  • 2tbsp olive oil
  • 1 clove garlic, crushed
  • ½ long red chilli, sliced
  • Extra virgin olive oil, to serve


Cook the pasta in a large pot of boiling salted water according to the timing instructions on the packet, or until al dente.

Meanwhile, slice the courgettes lengthways, using a vegetable peeler, or cut them into thin strips. Heat the olive oil in a frying pan over a medium heat. Add the courgettes, garlic and chilli. Stir over the heat for about 3 minutes, until soft. Season well with salt and freshly ground black pepper.

When the pasta is cooked, drain it and return it to the pan. Add the courgette. Taste and adjust seasoning. Serve with a drizzle of extra virgin olive oil.


For an even quicker version of this recipe, grate the courgettes with a coarse grater. As a variation, add chopped parsley or rocket.

Recipe courtesy of House and Garden

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