100g cream cheese
3 tbsp freshly squeezed lemon juice
handful pine nuts (optional, but v tasty addition)
4 large courgettes
Toast your pine nuts in a dry frying pan til their golden - then set aside.
Using a vegetable peeler, peel your courgettes into ribbons. Or if you're fancy, you could use a spiralizer.
Set a pan over a medium/low heat, then chuck in a knob of butter.
Tip in your courgettes, and let them soften into buttery loveliness. Because they're so thin, they won't need long, so keep an eye on the pan and poke the courgettes regularly.
Once your courgettes are cooked though, take the pan off the heat and stir through the cream cheese. I tend to do this by eye - start with a tablespoon and add more til it looks pleasing to you.
Dish up, sprinkle your pine nuts on top, then season liberally with pepper, salt and lots of lemon juice.
Great for using up a glut of courgettes - because they wilt down so much, feel free to over-estimate on how much you need. This dish can be dressed up with cream and Parmesan to make it more like a carbonara - or you can chuck in any other leafy greens to make it virtuous and filling.