Buttery courgette and rocket pasta
Serves: 2
Prep time: 15 mins Total time: 
Recipe photograph by Tara Fisher
Buttery courgette and rocket pasta
The perfect recipe for using up a glut of homegrown courgettes; chop and change the herb, depending on what you have available. Add a little chilli with the garlic if you like
Serves: 2
Prep time: 15 mins Total time: 
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Nutritional information (per serving)
Calories
440Kcal
Fat
14gr
Saturates
8gr
Carbs
54gr
Sugars
7gr
Fibre
12gr
Protein
19gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 20g butter
- 500g courgettes, trimmed
- ½ x 30g pack basil
- 2 garlic cloves, crushed
- 150g spelt or wholemeal penne
- zest and juice ½ lemon
- 20g wild rocket
- 20g finely grated Parmesan or vegetarian alternative
Step by step
- Bring a large pan of salted water to the boil, ready for the pasta. Meanwhile, melt the butter in another large pan. Set aside about 100g of courgette for later, then cut the rest lengthways, into either halves or quarters depending on size, then slice across into pieces about 1cm thick. Add to the pan along with some seasoning and cook on a high heat for 8-10 minutes, stirring occasionally, until they start to tinge golden brown at the edges and have released some of their juices. Roughly chop half the basil and mix this in, along with the garlic. Cover and leave to cook over a gentle heat for about 15 minutes until soft and starting to break down.
- Cook the pasta until al dente. While the pasta is cooking, spiralise the reserved courgette then cut into shorter strands – or simply grate coarsely.
- Drain the pasta, reserving a mugful of the starchy cooking water. Return the pasta to its pan and tip in the garlicky courgettes plus the raw courgette. Add the lemon zest and juice, the rocket, the rest of the basil and 15g Parmesan. Mix together, adding enough of the reserved pasta water to give a saucy consistency, Serve immediately, with the rest of the Parmesan to sprinkle on top.
