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.