If you’ve ever looked for a recipe that feels like a little burst of sunshine on a plate, Nigella Lawson’s Courgette Pasta is exactly that. It’s one of those dishes that doesn’t try too hard but, somehow, still manages to leave you feeling perfectly satisfied. The first time I came across this recipe, I was in the middle of a mild panic-two things happening at once: a fridge filled with half-wilting vegetables and a yearning for something comforting but not too heavy. Enter Nigella’s courgette pasta, an easy solution to what could have been a disappointing dinner. It’s quick, fresh, and full of flavor, making it the kind of dish you’ll want to make again and again, even on nights when you’re feeling the weight of the world (or just a busy workday).
This isn’t your standard pasta recipe. The courgettes, or zucchini if you prefer, take center stage here, offering a lightness that makes this dish feel more like a treat than a meal you’ve slaved over. Nigella’s approach to cooking is often about simplicity, and this dish is a perfect example of how a few humble ingredients, treated well, can create something extraordinary.
Nigella Lawson’s Courgette Pasta Recipe
When I first made this recipe, I didn’t even have a spiralizer. I thought I might just make do with a simple peeler to create thin strips of courgette. The results were nothing short of delicious-there’s a reason Nigella has a way of making something as basic as pasta feel elevated without making it fussy. You don’t need a lot of fancy equipment or hours of prep-just a few tools, a handful of ingredients, and the kind of kitchen magic that Nigella seems to effortlessly conjure.
This courgette pasta recipe, in its essence, isn’t too far removed from a traditional Italian dish. It uses pasta as the base but takes a modern, light approach, with fresh, seasonal vegetables elevating the whole experience. The courgettes don’t get lost in the sauce or toppings-they’re the stars, and they shine brightly.
Ingredient List
Here’s where things get a bit exciting-because all of the ingredients are, in their own right, quite humble. But when they come together, you realize that this simple dish can be so much more than the sum of its parts.
- Courgettes (Zucchini): The beauty of this recipe is in the way courgettes are treated. Whether you spiralize them into long, elegant noodles or use a peeler to create ribbons, their delicate texture and light flavor are key. They’re crisp but tender when cooked, adding a fresh element that pasta alone can’t achieve.
- Pasta: I prefer using spaghetti, but any long pasta will work. The key is to choose one that can hold up to the courgettes without becoming too overwhelming in texture. If you’re looking to make this even lighter, you can go for a whole-wheat variety or gluten-free pasta, though the classic choice here is a simple, white spaghetti.
- Garlic: A little garlic goes a long way in this recipe. It’s not overbearing, but it adds just the right amount of aromatic depth to the dish. A couple of cloves, gently sautéed in olive oil, will create a fragrant base for the courgettes to cook in.
- Olive Oil: As with many of Nigella’s recipes, a good-quality olive oil is a must. It’s a fundamental ingredient in the sauce that coats the courgettes and pasta, making everything come together in a silky, flavorful embrace.
- Chili Flakes: This is a perfect little nod to spice, but it’s not overwhelming. The chili flakes balance out the mildness of the courgettes and the richness of the olive oil, giving the dish a subtle warmth without any sharp heat.
- Parmesan: The finishing touch, of course. You’ll want a generous shaving or grating of fresh Parmesan over the top just before serving. It adds a salty, umami punch that really ties everything together.
- Lemon: A few squeezes of lemon juice bring a refreshing zing to the dish, cutting through the richness of the olive oil and cheese and balancing out the textures. A little zest is also a nice touch if you have it on hand.
How To Make Nigella Lawson’s Courgette Pasta?
I’d be lying if I didn’t tell you this recipe is just about as easy as cooking pasta gets. But it’s also incredibly satisfying to make. It’s one of those dishes where you feel like a master chef, even though you’ve hardly lifted a finger. Here’s how to do it:
- Cook the pasta: Start by boiling a pot of salted water. Cook the pasta until it’s al dente-this usually takes a couple of minutes less than the package suggests. Drain, saving a bit of the pasta water (about a cup or so) for later.
- Prepare the courgettes: While your pasta is cooking, use a vegetable peeler or spiralizer to cut the courgettes into ribbons or noodles. The thinner, the better. I like the ribbons because they’re delicate and almost seem to melt into the pasta.
- Cook the garlic: In a large pan, heat some olive oil over medium heat. Add the garlic and cook for a couple of minutes until it’s fragrant and golden brown-don’t let it burn. If you’re using chili flakes, toss them in here too.
- Add the courgettes: Toss the courgettes into the pan with the garlic. Sauté for just a few minutes-enough time for the courgettes to soften slightly but still hold their shape and brightness.
- Combine the pasta and courgettes: Add the cooked pasta to the pan with the courgettes. Toss it all together gently. If the pasta seems dry, add a bit of the reserved pasta water until it all comes together in a silky sauce.
- Finish it off: A generous squeeze of lemon juice, a sprinkle of Parmesan, and you’re done. It’s as simple as that.
Things I Learned
When I first tried making this dish, I underestimated just how important the quality of each ingredient is. I used basic supermarket olive oil and generic Parmesan, and while the result was still good, it didn’t quite have the depth of flavor I had hoped for. The next time I used a richer, more robust olive oil and freshly grated Parmesan, and the difference was night and day. Nigella’s recipes often rely on a few high-quality ingredients, and this dish really drove that home for me.
Another thing I realized was how quickly this can be transformed into a filling meal. The courgettes, though light, really do pair well with the pasta, making it feel like a substantial dish without feeling heavy. It’s one of those recipes that feels almost like magic-simple ingredients, minimal effort, yet a result that feels indulgent in the best way.
Lastly, I learned that this is one of those dishes that’s perfect for experimenting. You can easily add in your own twists-fresh herbs, some toasted pine nuts for crunch, or even a few olives to add saltiness. It’s versatile enough to play with, while still keeping its essence intact.