Ingredients
300g/10oz spaghetti
500g/1lb 2oz courgettes
3 tbsp olive oil
2 garlic cloves, sliced thinly
1 lemon, juice and zest grated finely
6 ripe tomatoes, chopped roughly
140g/5oz brie
salt and freshly ground black pepper
Method
1. Cook the spaghetti in boiling salted water for 10-12 minutes until tender or according to packet instructions.
2. Meanwhile, cut the courgettes in half lengthways, then cut into slices. Heat the oil in a large frying pan, then fry the courgettes and garlic for 3-4 minutes until softened.
3. Add the lemon zest, tomatoes and about 3 tbsp of the pasta water (enough to make the sauce). Cook for 2-3 minutes more until the tomatoes begin to soften.
4. Remove from the heat and stir in the brie so it just starts to melt, then season to taste with salt, pepper and lemon juice.
5. Drain the spaghetti well and add to the tomato sauce mixture. Toss well together, divide between bowls and serve.
