Introducing a Courgette Pasta — a quick, easy and refreshing dish ideal for summer. With just 5 main ingredients that are budget friendly, this 20-minute dinner is simple to prepare and full of bright flavor.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Courgette Pasta
- Substitutions
- Variations
- How to make Courgette Pasta
- Leftovers
- Recipe FAQs
- Rate it…
- Courgette Pasta Recipe
Why this recipe works
Pasta is a year-round favorite thanks to its versatility and affordability, and this lemon courgette version is no exception. The lemon adds brightness while the courgette brings a subtle sweetness and fresh texture. Together they create a light, healthy meal that’s perfect for warm weather.
Courgettes are at their best from May through August, making this dish especially welcome in summer. The recipe is forgiving, so you can add any extra vegetables you have on hand to bulk it out or vary the flavor.
Ingredients to make Courgette Pasta
- Extra-virgin olive oil – for frying the aromatics and courgette.
- Leek – adds a gentle sweetness; onions or shallots work as substitutes.
- Small courgette (zucchini) – the star vegetable, sliced thinly.
- Lemon – you’ll need both zest and juice for bright flavor.
- Garlic cloves – for savory depth.
- Spaghetti – brown rice spaghetti (gluten-free) works well, but use your preferred pasta.
- Salt – to enhance the flavours.
- Pepper – a pinch to taste.
- Chilli flakes – for garnish and optional heat.
See the recipe card below for full quantities and nutrition information.
Substitutions
- Olive oil – replaceable with another neutral cooking oil.
- Leek – swap with onion, shallot, chives, or spring onion.
- Pasta – any long pasta like linguine or regular wheat spaghetti works well.
Variations
- Spicy – add fresh or dried red chillies to increase heat.
- Deluxe – stir in roasted tomatoes, bell peppers, peas, or finish with grated Parmesan or a splash of cream, vegan sour cream, or crème fraîche.
- Kid-friendly – switch the courgette for a more accepted veg if needed and reduce lemon intensity for picky eaters.
How to make Courgette Pasta
Step 1: Slice the leek and garlic. Zest the lemon and slice the courgette lengthways, then into thin pieces.
Step 2: Warm a large pan over medium heat. Add olive oil, leek, courgette and garlic and cook for about 5–8 minutes until softened. Stir in most of the lemon zest, reserving a pinch for garnish, then reduce the heat to low.
Step 3: Cook the spaghetti according to the package instructions until al dente.
Step 4: When the pasta is cooked, reserve about 60ml of the pasta water and then drain. Add the drained pasta to the pan with the courgette, pour in the lemon juice, season with salt and pepper, and toss to combine. If needed, add a splash of the reserved pasta water to loosen the sauce and create a silky texture.
Serve topped with the remaining lemon zest, a sprinkle of chilli flakes and an optional drizzle of olive oil.
Hint: Reserve some pasta water — its starch helps make a light, creamy sauce without dairy.
Leftovers
Store leftovers in an airtight container in the fridge for 3–5 days. Reheat gently on the stove or in the microwave, adding a little water if the sauce has thickened.
Recipe FAQs
Courgettes are versatile — use them in fritters, salads, roasted vegetable dishes, or turn them into courgetti (zucchini noodles) for a low-carb alternative.
This recipe is plant-based and naturally vegan as written. If you add dairy toppings, adapt accordingly.
Eggplant is a good substitute. Peppers, tomatoes, peas, or mushrooms also work well depending on desired texture and flavor.
Chicken, beef or bacon pair nicely if you want to add meat. For vegan protein, try white beans or tofu.
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Rate it…
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Courgette Pasta
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
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Slice the leek and garlic. Zest the lemon and slice the courgette lengthways then into thin pieces.
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Heat a large pan over medium heat. Add olive oil, leek, courgette and garlic and cook for 5–8 minutes until softened. Stir in most of the lemon zest, reserving a pinch for garnish, then lower the heat.
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Meanwhile, cook the pasta according to the packet instructions.
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Reserve 60ml of the pasta water, drain the pasta, then add it to the pan with the courgette. Pour in the lemon juice, add salt and pepper, and toss to combine. Use reserved pasta water as needed to loosen the sauce.
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Serve with the remaining lemon zest, chilli flakes and an optional drizzle of olive oil.
Notes
Substitutions & Variations: Suggested options are listed above in the post.
To Store: Keep in an airtight container in the fridge for 3–5 days. Reheat gently and add a splash of water if needed to loosen the sauce.
To Freeze: Freeze for 2–3 months in an airtight container. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Tip 1: Add extra vegetables like peas, mushrooms or tomatoes for color and nutrients.
Tip 2: For a heartier, “meaty” sauce, substitute with a lentil bolognese-style sauce.
Tip 3: Add protein such as chicken or bacon, or keep it vegan with white beans or tofu.
Nutrition
