By Dr. Karen Lindsay and Professor Fionnuala McAuliffe
Salt and freshly ground black pepper
350g dried pasta
2 tbsp olive oil
2 medium courgettes, cut in half and then into thin slices
1 tsp lemon zest
1 tbsp lemon juice
25g Parmesan cheese, grated
- Cook the pasta in a large saucepan of boiling water for 10-12 minutes, and then drain off all but about 50ml of the cooking water.
- Meanwhile, heat the oil in a frying pan on a high heat. Add the courgettes, season with a little salt and pepper, and sauté for 3 minutes, tossing regularly.
- Add the mascarpone, lemon zest and juice and the courgettes to the saucepan of pasta and reserved cooking liquid. Season with black pepper, toss well to combine and serve sprinkled with grated parmesan and extra lemon juice to taste.
Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.
Dr. Karen Lindsay is a Postdoctural Fellow