Courgette Mushroom and Pesto Pasta
1 courgette, julienned
200g mushrooms, sliced
zest of 1 lemon and juice from 1/2 lemon
3 tbsp basil pesto
Cook the spaghetti according to the pack instructions.
Heat the olive oil in a pan and saute the courgette and mushrooms for 5 minutes or until softened. Add pesto and lemon zest.
Drain the pasta and return to the pan along with 2 tbsp pasta water. Season to taste.
Serve with the parmigiano and sprinkling of extra virgin olive oil.