a quick dinner

I make courgette pasta for dinner when "I don't know what I feel like". It's so quick to make and you don't have to think too much. But be warned - it's also easy to get sick of courgette pasta if those nights come around too often.

It's based on a Donna Hay recipe that Natalie sent to Miriam who then sent it to me. I've added a couple of extras - garlic and feta and I cook the courgettes rather than let the heat of the pasta warm them through. It's very quick to make as the courgettes only need a flash in the pan - any longer and they'll go soggy and lose their lovely deep green colour.

I use an oxo julienne peeler to shred the courgette but you can grate them with a cheese grater if you don't have one of these handy little tools.

I never worry too much about quantities, apart from courgette - you always seem to need more than you think so allow about 2 courgettes per person. Here's the list of ingredients, just adapt to suit numbers.

Spaghettini (the skinnier, the better)
Olive oil
Garlic cloves (crushed)
Courgettes shredded (about two per serving)
Feta
Chopped fresh mint
Lemon juice
Parmesan
Salt & pepper

Cook the pasta, when its neary cooked heat a pan and add a little olive oil. Toss in the courgettes and garlic, cook for 1 minute then add the drained pasta, lemon juice and more olive oil. Stir over the heat for another minutes then toss in the mint, feta and salt and pepper to taste.

Serve with more mint, freshly grated parmesan and sprinkle with chilli flakes.