Spaghetti with zucchini, goats cheese, lemon and prosciutto

Last night I had a real hankering for pizza, but I had already had one restaurant meal this week so I decided to cook something instead. I had a look in the fridge and pantry and luckily had a bunch of yummy things available so I put together this completely delicious and satisfying pasta.

I received a small bottle of lemon oil at a doughnut masterclass at the Movida bakery. They use it along with lemon zest in the dough mixture. It gives a wonderfully fragrant lemon flavour, which is perfect at the moment as I have no lemons on my tree! You can find it here.

Spaghetti with zucchini, goats cheese, lemon and prosciutto (serves 2)

250g pasta

3-4 slices prosciutto

1-2 cloves garlic, crushed or sliced

3-4 small zucchinis

50g goats cheese (chèvre)

1/4c extra virgin olive oil

Lemon pressed extra virgin olive oil

Bring a large pot of water to the boil. Add a pinch of salt and then the pasta and stir around.

While the pasta is cooking heat a fry pan and cook the prosciutto until crisp. Set aside on some paper towel.

Using the same frypan turn the heat right down and add the olive oil and the garlic. 

Cut the zucchini into slices and add to the garlic oil. Only a couple of minutes until they go bright green.

Drain the pasta, pour over zucchini and oil, and then plate up. 

Drizzle over a little lemon oil, dollop half of the cheese on each plate and then crumble/chop up the prosciutto and put it on top. 

Creamy, crunchy, zesty!

This could easily be a vegetarian meal without the prosciutto, I only added it because there was an open packet in the fridge that needed to be used up. If you don't have chevre you could use a bit of feta. If you can't find the lemon oil, just add some lemon zest to the oil with the garlic and squeeze over some lemon juice prior to serving.