zucchini (courgette) + onion spaghetti

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4 small zucchini (courgettes), sliced
2 medium onions, finely chopped
½ stock cube dissolved in a cup of water
Parmesan, freshly grated to taste
Freshly ground black pepper
Spaghetti (not too thick err on the side of thin!) 

Serves 4

1. Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low medium heat.
2. Add the onion and saute for a couple of minutes.
3. Add the zucchini (courgettes) and continue to fry for 3-4 minutes, or until the zucchini have started to soften.
4. Add the stock dissolved in a cup of water. Turn the heat down low. You don't want the zucchini to go soggy so if you think the sauce is ready turn it off and re-heat at the last minute.
5. Cook the spaghetti, drain and toss into the zucchini and onion sauce. Mix well.
6. Add the parmesan and season with freshly ground black pepper.

• You could add some chili flakes to give it a little punch!