large bowl and large 2lt saucepan

300g courgettes
2 garlic cloves
1 red chili (optional)
4 tbsp olive oil
2 tbsp lemon juice
2 tsp fresh thyme
salt and pepper
300g FREEE Organic Brown Rice Spaghetti
75g parmesan shavings or vegan parmesan

Courgette Marinade

1. Using a potato peeler, slice the courgettes lengthways into a large bowl.
2. Finely dice the garlic and chili and add them to the bowl with the oil, lemon juice, thyme, salt and pepper. 
3. Mix everything together well, cover and leave to marinade for at least two hours.

Cooking Brown Rice Spaghetti Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes. 
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink.

Brown Rice Spaghetti with Courgette and Parmesan Shavings

1. Drain the pasta and return it to the cooking pan. 
2. Tip the courgettes and marinade into the pan and mix together well.
3. Scatter the parmesan shavings over the top and serve immediately.