After Saturday’s marathon weeding session, I came home hungry and made a very simple courgette pasta.

This fed Ma and me and there were leftovers for one more dinner. I started with a large courgette but two normal sized ones from the supermarket would be about the same amount.I sliced it up and sauted it until it was really soft, browned and a bit mushy and then poured the juice of a lemon into the pan, stirred and turned the heat off. I added the hot cooked pasta and mixed it all up.

I served it straight away and covered it in cheese and it was lovelyYou can’t see the courgette under the cheese but I promise you it’s there.