Home       Contact Us       About Us      Terms


Serves 4

4 courgettes grated
100g butter
3 cloves garlic, finely chopped
½ red chilli, finely chopped
400g linguine
squeeze of lemon juice
2tbsp extra virgin olive oil
1 small tub creme fraiche
handful basil leaves
parmesan to serve

Share |

Save the leftovers for lunch the next day

Spring Courgette Pasta

This is an excellent way to cook courgettes and avoid the slimy mushiness you often get. Instead, you end up with a delicate, fresh, summery dish.


Cook the linguine in plenty of boiling water. Meanwhile, fry the courgettes in the butter and olive oil over a high heat until softened and beginning to brown, add the lemon juice and season well. Add the pasta to the pan with the creme fraiche and stir well. Check for seasoning. Serve sprinkled with the basil leaves and parmesan

Hungry for great recipes, new food ideas, seasonal inspiration?
Subscribe to our newsletter!

We look better viewed in
Spreadfirefox Affiliate Button