Ingredients
320g spaghetti
2 medium courgettes, thinly sliced or julienned
Prawns, shelled and cleaned (as much as you like, about 250g is fine)
Stracciatella
Unwaxed lemon zest
Extra virgin olive oil
Salt
Pepper
Directions
1. Bring a large pot of salted water to the boil and cook the spaghetti according to the instructions on the packet.
2. Meanwhile, pour a generous drizzle of olive oil into a large frying pan and heat over medium heat. Add the courgettes and sauté for a few minutes, until soft but still slightly crunchy.
3. Add the prawns to the courgettes in the pan and cook until the prawns are pink and tender, this should only take a few minutes.
4. Drain the spaghetti al dente, reserving a ladleful of the cooking water, and transfer directly to the pan with the courgettes and prawns. Mix well, adding a little cooking water if necessary to bind the sauce to the pasta.
5. Turn off the heat, add the stracciatella by spoonfuls here and there and grate the lemon zest on top to taste.
6. Mix gently, season with salt and pepper to taste.
7. Serve the spaghetti immediately .
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