4 Ingredient Courgette Lemon & Basil Spaghetti
4 Ingredient Courgette Lemon & Basil Spaghetti
Ingredients
- generous drizzle olive oil
- 2-3 courgettes, (zucchini), sliced into 1 inch rounds
- generous amount salt
- 20-25 g basil, bunch
- 1/2 lemon, juiced and zested, to taste
- 225 g dried spaghetti, or tagliatelle, linguine, bucatini
- as needed pepper
- 250 ml pasta water, reserved
- 1-2 tablespoons butter, or plant based butter, optional
- a little extra virgin olive oil, for serving
- a little nutritional yeast, cheese or plant based cheese, optional
Instructions
- 1
Heat a generous drizzle of olive oil in a large frying pan over a medium heat until hot.
⏱️ 2 min
- 2
Generously sprinkle salt in the oil evenly over the base of the pan. Alternatively, toss the courgettes in a bowl with salt.
⏱️ 1 min
- 3
Add the courgettes, cut side down, to the hot pan. Cook for 6-8 minutes until a nice deep golden colour (almost charred) is achieved.
⏱️ 8 min
- 4
Turn the courgettes over and repeat cooking on the other side for another 6-8 minutes, ensuring they cook through.
⏱️ 8 min
- 5
If the courgettes are not completely cooked after caramelising and are hard to mash, add some water and a lid, then steam for 5 minutes.
⏱️ 5 min
- 6
While the courgettes are cooking, cook the 225g dried spaghetti according to the packet instructions in a pan of generously salted water.
⏱️ 10 min
- 7
Once the pasta is cooked, drain it, reserving 250ml of the pasta water.
⏱️ 1 min
- 8
Mash the cooked courgettes directly in the pan using a potato masher or the back of a fork until they form a soft, pulpy consistency.
⏱️ 2 min
- 9
Add the cooked pasta to the pan with the mashed courgettes.
⏱️ 1 min
- 10
Add half of the reserved 250ml pasta water, stirring and tossing to emulsify the sauce with the pasta.
⏱️ 2 min
- 11
Coarsely tear in the 20-25g bunch of basil and squeeze in the juice and zest of half the lemon (to taste).
⏱️ 2 min
- 12
Add the remaining pasta water if needed to loosen the sauce to the desired consistency. Taste and season with more lemon juice, salt, and pepper if needed.
⏱️ 2 min
- 13
Optionally, for richness and shine, toss through 1-2 tablespoons of butter or plant based butter at this stage.
⏱️ 1 min
- 14
Divide the spaghetti among bowls, drizzle over a little extra virgin olive oil, and optionally scatter over a little nutritional yeast, cheese, or plant based cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
4 Ingredient Courgette Lemon & Basil Spaghetti
- generous drizzle olive oil
- 2-3 courgettes, (zucchini), sliced into 1 inch rounds
- generous amount salt
- 20-25 g basil, bunch
- 1/2 lemon, juiced and zested, to taste
- 225 g dried spaghetti, or tagliatelle, linguine, bucatini
- as needed pepper
- 250 ml pasta water, reserved
- 1-2 tablespoons butter, or plant based butter, optional
- a little extra virgin olive oil, for serving
- a little nutritional yeast, cheese or plant based cheese, optional
Instructions
- 1
Heat a generous drizzle of olive oil in a large frying pan over a medium heat until hot.
⏱️ 2 min - 2
Generously sprinkle salt in the oil evenly over the base of the pan. Alternatively, toss the courgettes in a bowl with salt.
⏱️ 1 min - 3
Add the courgettes, cut side down, to the hot pan. Cook for 6-8 minutes until a nice deep golden colour (almost charred) is achieved.
⏱️ 8 min - 4
Turn the courgettes over and repeat cooking on the other side for another 6-8 minutes, ensuring they cook through.
⏱️ 8 min - 5
If the courgettes are not completely cooked after caramelising and are hard to mash, add some water and a lid, then steam for 5 minutes.
⏱️ 5 min - 6
While the courgettes are cooking, cook the 225g dried spaghetti according to the packet instructions in a pan of generously salted water.
⏱️ 10 min - 7
Once the pasta is cooked, drain it, reserving 250ml of the pasta water.
⏱️ 1 min - 8
Mash the cooked courgettes directly in the pan using a potato masher or the back of a fork until they form a soft, pulpy consistency.
⏱️ 2 min - 9
Add the cooked pasta to the pan with the mashed courgettes.
⏱️ 1 min - 10
Add half of the reserved 250ml pasta water, stirring and tossing to emulsify the sauce with the pasta.
⏱️ 2 min - 11
Coarsely tear in the 20-25g bunch of basil and squeeze in the juice and zest of half the lemon (to taste).
⏱️ 2 min - 12
Add the remaining pasta water if needed to loosen the sauce to the desired consistency. Taste and season with more lemon juice, salt, and pepper if needed.
⏱️ 2 min - 13
Optionally, for richness and shine, toss through 1-2 tablespoons of butter or plant based butter at this stage.
⏱️ 1 min - 14
Divide the spaghetti among bowls, drizzle over a little extra virgin olive oil, and optionally scatter over a little nutritional yeast, cheese, or plant based cheese.
⏱️ 1 min