Slow-Cooked Courgette Pasta with Lemon Breadcrumbs

Set a large deep frying pan over medium heat and add all but 1 tbsp of the olive oil. Once the oil is hot, add the sliced courgettes and cook for about 15 minutes, stirring often, until they soften and begin to turn lightly golden in places.

Reduce the heat to low and continue cooking the courgettes for 30 minutes, stirring frequently, until they break down into a soft, jammy mixture. Season with a generous pinch of salt, then stir in the garlic and chilli flakes. Increase the heat to high and cook for 5 to 10 minutes more, stirring often, until the mixture is lightly caramelized.

Meanwhile, heat the remaining 1 tbsp olive oil in a small frying pan over medium heat. Add the panko breadcrumbs with a little salt and black pepper, then cook for 4 to 5 minutes, stirring, until crisp and golden. Transfer to a bowl and mix with the lemon zest. Cook the spaghetti in well-salted boiling water according to the package instructions until al dente.

Using tongs, transfer the cooked spaghetti directly to the courgette pan. Add a generous splash of pasta water and most of the Parmesan, then toss well until the pasta is evenly coated and glossy. Add a little more pasta water as needed to loosen the sauce, then stir in the lemon juice.