Courgette, Lemon and Mint Pasta

The courgette glut continues in the veg garden so here's another really quick pasta dish.  If you feel like it you could always add some parma ham and a sprinkle of parmesan at the end.

Ingredients
Rigatoni 150g
Olive oil
6 baby courgettes, cut into thick diagonal slices
1 clove of garlic thinly sliced
Half a lemon, zested and juiced
A twist of black pepper
Half a bunch of mint, chopped
Parmesan, optional.

Method
Cook the rigatoni following the pack instructions.  Then heat 2 tbsp olive oil in a large frying pantheon fry the courgettes until softened and a light golden colour. , adding the garlic for the last couple of minutes to avoid burning it.
Drain the pasta keeping 2 tbsp of the cooking water.  Tip the wastewater and lemon zest and juice into the courgettes and stir everything together.  Add the mint and stir in just before serving.
Bellissimo...