Courgette and Lemon Pasta
Brighten up your weeknight dinner routine with this vibrant and zesty Courgette and Lemon Pasta! This light yet satisfying dish combines delicate ribbons of sautéed courgettes (zucchini) with al dente spaghetti, all coated in a refreshing lemon-garlic sauce. A touch of Parmesan cheese and fresh basil leaves adds a hint of indulgence, while optional chili flakes bring a subtle kick of heat. Ready in just 25 minutes, this easy-to-make recipe is perfect for busy evenings or a quick lunch that's bursting with fresh, seasonal flavors. Ideal for vegetarians and packed with simple pantry staples, this pasta is a delightful blend of tangy, savory, and aromatic goodness. Serve it with a green salad or garlic bread for an easy, elegant meal that's guaranteed to impress!
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Recipe Information
Ingredients
- 250 g spaghetti
- 2 medium courgettes (zucchini)
- 3 tbsp olive oil
- 2 large garlic cloves
- 1 whole lemon lemon zest
- 1 tbsp lemon juice
- 30 g Parmesan cheese
- 10 leaves fresh basil leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti as per package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
While the pasta cooks, use a vegetable peeler to slice the courgettes into thin ribbons. Alternatively, you can julienne them if you prefer.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the courgette ribbons to the skillet and cook for 2-3 minutes, tossing occasionally, until slightly softened.
Stir in the lemon zest, lemon juice, salt, and black pepper (and chili flakes, if using). Toss to combine.
Add the drained spaghetti to the skillet along with a splash of the reserved pasta water. Toss everything together for 1-2 minutes to coat the pasta evenly and to bring the flavors together.
Remove the skillet from the heat and sprinkle in the grated Parmesan cheese and torn basil leaves. Toss gently to combine.
Serve immediately with extra Parmesan cheese and a grind of black pepper on top if desired.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.3 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
