400g linguine
3 courgettes, coarsely grated
3 tbsp olive oil, plus extra to drizzle
1 garlic clove, finely chopped
zest 1 unwaxed lemon
large pinch crushed chillies
handful of torn basil leaves

Cook the linguine till at dente, then drain quickly so some cooking water is still clinging to the strands.
Tip back into the cooking pan with the grated courgettes, olive oil, garlic, lemon zest, chillies and most of the basil.
Season, then toss everything together.
Scatter with remaining basil leaves and add an extra drizzle of oil, if you like.

This also makes a great pasta salad. Just swap the linguine for a pasta shape like farfalle or fusilli, drain well, mix with the other ingredients and cool before serving – the pasta will absorb the flavours while it cools.