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Rigatoni with Courgettes, Lemon and Basil

This is one of my all-time favourite comfort foods. It’s surprisingly refreshing for a pasta dish due to the fresh flavours of the lemon, courgette and basil, but the mascarpone and cream cheese are warmly satisfying.

SERVES 4

VEGETARIAN

450g (1lb) rigatoni or other pasta shapes

2 tbsp olive oil

4 small or 2 medium courgettes, halved lengthways, seeds removed and thinly sliced at an angle

100g (4oz) mascarpone cheese or soft cream cheese

3 tbsp milk

Finely grated zest of ½ lemon 3 tbsp torn or sliced fresh basil Salt and freshly ground black pepper

1 Bring a large pot of water to the boil with a good pinch of salt, then cook the pasta according to the packet’s instructions.

2 While the pasta is cooking, heat the olive oil in a medium-sized frying pan over a high heat, then add the courgettes. Cook for 3–4 minutes until just softened and lightly golden. In a bowl, mix together the cheese, milk, lemon zest and 1 tablespoon of the basil. Add to the courgettes in the pan and toss together on the heat for 1 minute, until the cheese has melted. Season to taste.

3 Drain the pasta and return to the large pot. Add the creamy courgettes and gently stir to mix. Then pour into a warm serving bowl and scatter with the remaining basil. Serve immediately.

Rachel’s handy tip

If the courgettes are 12cm (4½in) or smaller, there is no need to halve them lengthways or remove the seeds. Just remove the ends and slice thinly.