Cook tagliatelle in pan for approx 5 mins until 'al dente'
Peel thin strips of courgette with peeler and saute in pan with a drizzle of olive oil. Add 1 clove of crushed garlic, a handful of basil (fresh if available), 1 chopped chilli, juice and zest of 1 lemon, and a generous splash of white wine. Cook for a few minutes until courgettes and chillies are slightly softened. Add 5 tblsp of single cream and heat through.
Strain tagliatelle and place courgette mixture on top, served with parmesian cheese. Enjoy.