INGREDIENTS
2 tablespoons of extra virgin olive oil
1 onion, finely diced
1 clove of garlic, minced
2 courgettes, sliced
650 ml of water
150 g of medium sized pasta
4-5 basil leaves, roughly chopped
2 tablespoons of Parmigiano Reggiano cheese, freshly grated
Zest of an unwaxed lemon, finely grated
Black pepper, freshly ground
Salt