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Courgette and goat's cheese spaghetti

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

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Nutrition (per portion)

Total Fat9g

Saturated Fat

Total Carbohydrate66g


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Courgette and Goat's Cheese Spaghetti

Serves: 4


Total Time:

Prep Time:

Cook Time:


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  • 350g (12oz) dried spaghetti
  • 1tbsp olive oil
  • 1 garlic clove, finely chopped
  • ½-1 red chilli, to taste, deseeded and finely chopped
  • 2 medium courgettes, coarsely grated
  • Finely grated zest and juice of 1 lemon
  • 75g (3oz) soft, crumbly goat's cheese
  • Small handful fresh mint, finely shredded


  1. Cook spaghetti in a large pan of boiling water according to the instructions on the packet. 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.
  2. 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.
  3. 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. 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.
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