Courgette & lemon spaghetti

• Spaghetti400g
• Courgettes (3 pack)3
• Lemons (4 pack)1
• Garlic (4 bulbs, approx 40 cloves)2
• Butter30g
• Mature cheddar60g
• Frozen garden peas100g

Plus salt and pepper. About £2.42 for the amounts used.

Method

1. 1

   Cook 400g spaghetti following the pack, adding 100g frozen peas for the last 2 minutes. Keep a mug of pasta water, then drain.

2. 2

   Meanwhile, grate 3 courgettes and fry in 30g butter for 6 minutes. Add 2 crushed garlic cloves for 1 minute.

3. 3

   Toss the pasta with the courgettes, the zest and juice of 1 lemon and a splash of pasta water.

4. 4

   Stir in 60g grated cheddar and season with black pepper.