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–+ servings
pasta with lemon and courgette.
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4.67 from 3 votes

Courgette Pasta

Brighten up your plate with this refreshing courgette lemon pasta - quick, simple, and utterly delicious!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2
Author: James Wythe
Cost: £2

Ingredients

  • 2 tbsp extra-virgin olive oil
  • ½ leek
  • 1 small courgette
  • 1 lemon
  • 3 garlic cloves
  • 220 g spaghetti (I used brown rice, gluten-free)
  • ½ tsp salt
  • ¼ tsp pepper
  • Chilli flakes to garnish

Instructions

  • Begin by slicing the leek and garlic cloves. Zest the lemon and slice the courgette in half lengthways then slice.
  • Heat a large pan on a medium heat and add the olive oil, sliced leek, courgette and garlic. Combine and cook for 5 minutes until the leek and courgette soften. Stir through the lemon zest keeping a pinch to one side for garnishing. Turn down to a low heat.
  • Meanwhile cook the pasta as per packet instructions.
  • Once the pasta is cooked transfer 60ml of the pasta water to the other pan, then drain and add the cooked pasta along with the juice from the lemon. Add the salt and pepper and combine well.
  • Serve with the remaining lemon zest sprinkled on top, as well as some chilli flakes. Option to drizzle some extra olive oil to serve.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-5 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water to loosen the sauce.
To Freeze: You can freeze pasta for 2-3 months in an airtight container. Thaw in the fridge overnight and then reheat in the microwave or on the stove.
Tip 1: For some added colour, flavour, and nutrients, consider adding some more vegetables! You can add peas, tomatoes, mushrooms, etc.
Tip 2: If you want more of a “meaty” sauce with this dish, swap the lemon for my 20 Minute Lentil Bolognese and enjoy!
Tip 3: To add some protein, you could cook this up with chicken or bacon. To keep it vegan, try some white beans or tofu.

Nutrition

Calories: 329kcal | Carbohydrates: 48g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Fiber: 5g | Sugar: 5g