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


  • 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)


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  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.

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