Creamy spaghetti with lemon, courgette & rocket

Ingredients

• 350 gspaghetti
• 2courgette — approx. 500 g
• 75 grocket
• 2 clovesgarlic
• 150 mlcooking cream
• 80 gParmesan cheese
• 30 gpine nuts
• 1lemon
• 2 tbspolive oil
• ½ tspdried oregano
• black pepper
• salt

Method

1. 1

   Toast the pine nuts for 2–3 minutes in a dry frying pan and set aside.

2. 2

   Cut the courgettes into half slices of approximately ½ cm and finely chop the garlic.

3. 3

   Heat 1½ tbsp olive oil and fry the courgette for 6–8 minutes until golden brown. Fry in two batches if necessary.

4. 4

   Add garlic and oregano and fry for 30 seconds.

5. 5

   Cook the spaghetti al dente. Reserve 200 ml of pasta water and drain.

6. 6

   Add cooking cream and 100 ml of pasta water to the courgette.

7. 7

   Add the spaghetti and mix.

8. 8

   Add 60 g Parmesan cheese in small portions. Use extra pasta water if needed for a creamy sauce.

9. 9

   Add the zest of ½ lemon and 1 tbsp lemon juice.

10. 10

    Turn off the heat and briefly fold 50 g rocket through the pasta.

11. 11

    Season with black pepper and salt if desired.

12. 12

    Divide among four plates and finish with the remaining 25 g rocket, 20 g Parmesan cheese, pine nuts and ½ tbsp olive oil.