Summer Spaghetti With Tomatoes And Brie

• 10 ounces spaghetti
• 1 lb zucchini
• 3 tablespoons olive oil
• 2 garlic cloves, sliced thinly
• 1 lemon, juice and zest of, grated finely
• 6 red ripe tomatoes, chopped roughly
• 5 ounces brie cheese
• salt & freshly ground black pepper

1. Cook the spaghetti in boiling salted water for 10-12 minutes until tender or according to packet instructions.
2. Meanwhile, cut the zucchini in half lengthways, then cut into slices. Heat the oil in a large frying pan, then fry the zucchini and garlic for 3-4 minutes until softened.
3. Add the lemon zest, tomatoes and about 3 tbsp of the pasta water (enough to make the sauce).
4. Cook for 2-3 minutes more until the tomatoes begin to soften.
5. Remove from the heat and stir in the brie so it just starts to melt, then season to taste with salt, pepper and lemon juice.
6. Drain the spaghetti well and add to the tomato sauce mixture.
7. Toss well together, divide between bowls and serve.

spaghetti, zucchini, olive oil, garlic, lemon, red ripe tomatoes, brie cheese, salt

Taken from www.food.com/recipe/summer-spaghetti-with-tomatoes-and-brie-224602 (may not work)