Courgette, prosciutto and burrata tagliatelle

With only a few bits of equipment required, this zingy pasta keeps washing-up to a minimum and is on the table in 30 minutes

📝 Ingredients

• 2 tbsp olive oil, plus a drizzle to serve (optional)
• 1 x 500g pack courgettes, coarsely grated
• 2 lemons, zest of both, juice of 1
• 1 x 500g pack fresh egg tagliatelle
• 1 x 60g pack wild rocket
• 1 x 120g pack Italian prosciutto crudo, torn into bite-size pieces
• 1 x 150g pack burrata
• 1/2 tsp chilli flakes (optional)

👨‍🍳 Instructions

1. 1Set a large pan over a medium-low heat and drizzle in 1 tablespoon of olive oil. Add the grated courgettes and lemon zest, season and fry for 7 minutes, until softened. Set aside in a bowl.
2. 2Pour a full kettle of just-boiled water into the same pan, season with plenty of salt and return to the boil over a medium-high heat. Add the fresh pasta and cook for 2 minutes, then reserve a mugful of cooking water (about 250ml) and drain the pasta. Return the pasta to the pan with the remaining olive oil, cooked courgettes and pasta water, then set over a low heat. Add the rocket and lemon juice, season to taste and toss well until the sauce is silky.
3. 3Remove from the heat and stir in the prosciutto, then transfer to a warmed serving bowl or divide among individual pasta bowls. Top with the burrata (torn into four, if necessary) along with an extra drizzle of olive oil and the chilli flakes, if using.