Here is an easy to whip up recipe perfect for midweek suppers (from Mary McCartney's new cookbook Food).
Ingredients (serves 2)
3tbsp olive oil, plus more for drizzling on the spaghetti
2 courgettes, thinly sliced lengthways
3 cloves of garlic, finely chopped
1 1/2 tsp chopped fresh sage
1 1/2 tsp chopped fresh rosemary
2tbsp grated Parmesan or pecorino cheese
100 feta cheese, crumbled (optional)
the zest of 1/2 a lemon
First, cook the spaghetti in a large saucepan of well-salted water. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set aside. You can use the same saucepan to make your sauce.
Pour in three tablespoons of olive oil and bring to a medium heat, then add the courgettes and sauté for four to five minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes to allow all the falvours to come together and the courgettes to cook through.
Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much as the feta cheese is salty) and a good grind of black pepper. Serve, with a little more grated feta sprinkled over if you wish.
To order a copy of Food click here