A lovely simple recipe from Rick Stein
Serves 4
4 tbsp olive oil
700g (1.5lbs) zucchini, grated
1 good-sized garlic clove, chopped
Zest of 1⁄2 lemon
1- 1.5 tsp chopped fresh rosemary leaves
1/4 tsp chilli flakes
100gm (4oz) mascarpone
75g (3oz) Pecorino or Parmesan cheese, freshly grated
500g (1lb) spaghetti
Salt and freshly ground black pepper
Heat the olive oil in a large pan and add the grated zucchini, garlic, lemon zest, rosemary and chilli flakes.
Cook gently over a medium-low heat for 20–25 minutes until the zucchini are very soft.
Stir in the mascarpone and two-thirds of the cheese, then taste and season with salt and plenty of pepper.
Cook the spaghetti in salted boiling water according to the packet instructions.
Drain, add the pasta to the zucchini sauce and stir well to combine.
Serve topped with the remaining grated cheese and freshly ground black pepper.