Description: I may want to call this pasta “ajillo pasta”. Spicy chilli and garlic flavour with olive oil go really well with pasta.
Serves: 2
Cooking time: 25 minutes

Ingredients 

• Spaghetti – 140g
• Mushrooms- chopped, 160g 
• Courgette – chopped, 1 piece or 200g
• Garlic – chopped, 2 cloves
• Olive oil – 2 tablespoons
• Lemon – 2 slices
• Salt – 2 dashes
• Ground black pepper – 2 dashes
• Grated parmesan cheese – 10g
• Fresh parsley – chopped, 2 tablespoons according to your preference
• Chili (dry) – chopped, 1 piece

Method

1. Cook the spaghetti to al dente in plenty of boiling water with salt.
2. When pasta is almost cooked, heat the olive oil in a large non-stick frying pan, then add the garlic over low heat for 30 seconds, stirring regularly. 
3. Stir in the courgette, mushroom, chili, salt and black pepper, change the heat to medium. 
4. Add the hot drained pasta and parsley to the frying pan. Mix well. If it needs a little more moisture, add a splash of the pasta-cooking water.
5. Squeeze the lemon on top.

To serve: Sprinkle additional ground black pepper, fresh parsley and parmesan cheese.

Nutritional values per serving  

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin B2	Vitamin B6
468.6	15.3g	17.1g	67.2g	4.8g	5.7g	0.6g	1.1 g	0.9mg	9.3mg
23.4%	30.7%	24.5%	6.6%	15.9%	6.3%	9.6%	5.7%	79.5%	71.5%

Nutritional Tips

Have you ever thought of eating a courgette as a dessert? Most people would say, no. I was one of them. I thought courgette is vegetables as I eat them as a part of a meal or add them to dishes. I don’t eat raw, but it is possible to eat them raw. I may try some recipes and will introduce them another time.

Courgette is a culinary vegetable but actually fruits botanically. In either case, it would be beneficial to us. Courgette is not the only one who can be a vegetable and fruit. There are others such as pumpkins, squashes, cucumbers, peppers, avocados and tomatoes.