A light and creamy pasta dish, perfect for a meat free Monday.

Easy to follow and low calorie, part of my under 500 calorie meal plan recipes.

25 minutes total cooking time

  • 400g spaghetti
  • 1 tbsp olive oil
  • 200g courgette, sliced into rounds then half moons
  • 2 cloves of garlic, sliced 
  • 60g soft goats cheese
  • 2 tbsp. light soft cheese
  • 150ml pasta water
  • 20g fresh flat leaf parsley, chopped
  • 1 tbsp lemon juice and zest
  • sea salt
  • 1 tsp ground black pepper
  • Cook the spaghetti in water with a pinch of the salt. Cook to be al dente and reserve 150ml of the pasta water.
  • Heat the oil, add the courgette and cook until a light golden colour.
  • Add the garlic and cook for another minute.
  • Add the cheeses and let these melt into the pan.
  • Pour in the pasta water and whisk the juice so the cheese melts.
  • Add the parsley, lemon juice and a teaspoon of salt and the pepper.
  • Mix well then stir the spaghetti through the sauce and serve with a little lemon zest sprinkled on top.