courgette, lemon and chilli pasta

We make this all the time, although don’t totally follow the original recipe. It is a recipe we got in a Marley Spoon box. We get our artichoke hearts from Aldi where they are way cheaper than elsewhere.

1 courgette

1 onion (don’t always include this)

1 garlic clove

1 red chilli (I often use dried- but be careful not to overdo it!)

1 lemon

75-100g pasta per person

jar artichoke hearts

dried oregano (not sure I’ve ever used this!)

grated cheese to serve


grate the courgette and squeeze in a colander to remove excess water

peel and chop the onion and garlic. Deseed and chop the chilli

Zest the lemon

Cook the pasta

Sweat the onion for 2 mins. Add the garlic for a minute (careful not to burn it)

Add the courgette and cook for 4-5 mins

Add the lemon zest and juice

Drain the pasta (not too well!) and add to the courgette pan

Add the oregano and cheese

Serve with the artichoke hearts on top

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