Pepper & lemon spaghetti with basil & pine nuts

Try this zesty pasta dish for a quick and healthy veggie lunch option. Low in calories, it provides fibre, vitamin C and iron and counts as two of your 5-a-day

  • Prep:7 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 473
  • fat 18g
  • saturates 2g
  • carbs 54g
  • sugars 6g
  • fibre 11g
  • protein 17g
  • salt 0.1g

Ingredients

  • 1 tbsp rapeseed oil
  • 1 red pepper, deseeded and diced
  • 150g wholemeal spaghetti
  • 2 courgettes(250g), grated
  • 2 garlic cloves, finely grated
  • 1 lemon, zested and juiced
  • 15g basil, finely chopped
  • 25g pine nuts, toasted
  • 2 tbsp finely grated parmesanor vegetarian alternative (optional)

Tip

Sign up to our Healthy Diet Plan

This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips to help you look and feel your very best!

Method

  1. Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.

  2. Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.

  3. Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.

Suggested recipes from this collection...