Courgette, lentil, feta and mint spaghetti

1 Cook spaghetti, according to packet instructions in a large saucepan of boiling water until al dente. Add green beans for last 2 minutes of cooking time. Drain well and return to pan.

2 Meanwhile, slice courgettes into long, thin strands or grate coarsely.

3 Set a large non-stick frying pan over a medium heat. Heat olive oil. Add onion and cook gently for 5 minutes, or until soft. Add garlic and lemon zest. Cook, stirring, for 1 minute, or until mixture is fragrant.

4 Add lentils to pan and stir for 1 minute, or until heated through. Add courgette strands and cook for 1 minute or until just bright green (do not overcook).

5 Add lentil mixture to saucepan of cooked pasta and green beans. Add mint, parsley, feta and lemon juice. Toss to combine.

6 Divide pasta among 4 plates and season with pepper. Garnish with extra mint leaves and serve.