NZ Woman's Weekly

Green goodness pasta

350g dried fettuccine or spaghetti
2 large courgettes, coarsely grated
2 tbsp extra-virgin olive oil
1 head broccoli, broken into florets, thinly sliced
1 clove garlic, crushed
1/2 cup basil pesto
Finely grated rind and juice of 1/2 lemon
Salt and freshly ground black pepper
1/4 cup pine nuts, lightly toasted
1/4 cup finely grated parmesan cheese

1. Cook the pasta in a large saucepan of boiling, salted water until tender.

2. Squeeze grated courgettes between paper towels to absorb any excess water.

3. Meanwhile, heat oil in a large frying pan. Add the broccoli and cook for 2 minutes, stirring. Add the garlic and courgettes and cook on a high heat for a further 3 minutes.

4. Drain the pasta and return to the pan, reserving 2 tbsp of cooking water. Add the pesto to the pasta and toss together. Stir the vegetables and lemon zest and juice into the pasta.

5. Season well and serve wit

NZ Womans Weekly

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