Creamy Courgette Lemon Pasta

1. Dice the onion and courgette.

2. Finely chop the garlic cloves.

3. Add all to a large frying pan with a glug of oil.

4. Fry on low heat for 7-8 minutes until soft.

5. While it fries, add the pasta to a large saucepan, cover with boiling water, and boil for 12-15 minutes until soft and easy to break.

6. Mix in the crème fraiche, a squeeze of lemon juice, and season well with salt and pepper.

7. Add 50-75ml of pasta water to loosen the sauce.

8. When the pasta is cooked, drain the pasta and add to the sauce.

9. Mix into the sauce and serve up.

Notes

1. Used a Procook pan and a Le Creuset saucepan for this recipe.

2. Print art is from Nephthys Illustrated.

3. Cocktail glass is from IKEA.