Tagliatelle With Parmesan And Courgettes (Zucchini) - cooking recipe

Ingredients

4 tablespoons olive oil
1 garlic clove, finely chopped
8 -10 small courgettes (baby sized and thinly sliced)
1 lemon, juice of
fresh basil
16 ounces tagliatelle pasta noodles
90 g parmesan cheese, grated

Preparation

Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
Add the courgettes and toss for 2 minutes.
Add the lemon juice, salt pepper and most of the basil.
Cook for a few minutes.
Meanwhile cook the tagliatelle in boiling water until al dente.
Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
Serve with torn basil and sprinkle with parmesan.