This lemon and courgette pasta is a light, fresh dish with soft ribbons of courgette and a gentle citrus flavour. The sauce is simple and glossy, coating the pasta without feeling heavy.
It is well suited to warmer days, lighter meals, or when you want something quick that still feels homemade. The ingredients are everyday and the method is calm and straightforward for beginner cooks.
Recipe Information
Difficulty: Easy
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 2 to 3
Ingredients
For the pasta
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250 g dried pasta such as spaghetti or linguine
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Salt, for the cooking water
For the sauce
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2 tablespoons olive oil
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2 medium courgettes
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2 garlic cloves, finely chopped
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Finely grated zest of 1 unwaxed lemon
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Juice of ½ lemon
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40 g grated Parmesan cheese
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Freshly ground black pepper
Optional
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Extra Parmesan, to serve
Step-by-Step Method
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Bring a large saucepan of water to the boil. Add a generous pinch of salt and cook the pasta according to the packet instructions until just tender. Reserve a mug of the cooking water, then drain.
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While the pasta cooks, trim the courgettes and cut them into thin ribbons using a vegetable peeler or slice them finely with a knife.
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Heat the olive oil in a wide frying pan over a medium heat. Add the courgettes and cook for 4 to 5 minutes, stirring gently, until softened but not browned.
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Add the garlic and cook for 30 seconds, stirring constantly so it does not colour.
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Reduce the heat slightly and stir in the lemon zest and lemon juice.
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Add the drained pasta to the pan along with a small splash of the reserved pasta water. Toss gently to combine.
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Remove the pan from the heat and stir through the Parmesan and a good grinding of black pepper. Add more pasta water if needed to loosen the sauce.
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Serve immediately with extra Parmesan if desired.
Cooking Tips
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Keep the heat moderate when cooking the garlic to avoid bitterness.
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Add the cheese off the heat to keep the sauce smooth.
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The pasta water helps create a light, silky coating rather than a dry finish.
Variations
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Add a small handful of toasted pine nuts for texture.
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Stir through a spoonful of cream for a slightly richer version.
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Replace Parmesan with a vegetarian hard cheese if needed.
Serving Suggestions
Serve straight away as a light main dish. This pasta works well with a simple green salad or crusty bread on the side.
Storage and Reheating
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Best eaten fresh.
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Leftovers can be stored in the fridge for up to 2 days.
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Reheat gently with a splash of water to loosen the sauce.
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Not suitable for freezing.
