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Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, finely sliced
- ¼ tsp chili flakes
- 2 courgettes, coarsely grated
- 200g/7oz dried spaghetti
- 2 tbsp crème fraîche
- ½ lemon, finely grated zest, and juice
- 100g/3½oz smoked salmon, chopped
- 40g/1½oz rocket leaves
- salt and freshly ground black pepper
Method
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Heat the olive oil in a large frying pan over medium heat. Once hot, add the sliced garlic and cook until it starts to turn golden.
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Add the chili flakes and grated courgettes and cook over medium heat until the courgette has released most of its moisture.
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Meanwhile, cook the spaghetti in a large pan of well-salted boiling water, according to the packet instructions, until al dente.
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Using kitchen tongs, transfer the spaghetti to the frying pan with the cooked courgette. Add around 100ml/3½fl oz of the pasta water and stir together. Mix in the crème fraîche, lemon zest, and juice until everything is combined.
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Finally, stir through the smoked salmon and rocket. Taste and season with salt and pepper, as needed. Divide between two bowls and serve.
Banner and Image Credit: BBC
