Creamy Courgette Pasta

Very easy comfort food, rustled up from stuff you probably have in your fridge already. The addition of green courgettes and zesty lemon give the whole dish a lift and make it seem less stodgy than regular pasta, and slightly reminiscent of summer-time, which is just what you need mid-November.

Serves 3-4.

Ingredients:
1 chilli (optional)
75-100g pasta, per person
1 clove garlic
2 courgettes
1/2 lemon zest
Handful of fresh basil, torn (optional)
100g soft cheese
3 tbsp milk
Salt and pepper

Put a pan of salted water on to boil for the pasta. If you like things spicy, you can pierce a chilli in a few places with a knife and add to the boiling water, to infuse the pasta with a gentle heat. Once the water is boiling, add the pasta and cook as per pack instructions.
Finely chop the garlic and fry for a few minutes in a separate pan. Half the courgettes lengthways and slice at an angle, then add to the frying pan and leave to cook for a few minutes. Once soft and cooked, add the lemon zest, soft cheese and milk, and grind some pepper over. Stir to make a sauce, making sure to get all the tasty juices from the courgette and garlic mixed in. Mix with the cooked pasta and eat straightaway.