Courgette and tomato spaghetti
Garlicky fresh tomato pasta with golden fried courgette and lemon.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4 people
- Vegan
- Quick
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Spaghetti (dried)400 g
- Olive oil4 tbsp
- Courgette2
- Garlic3 cloves
- Chilli flakes (to taste)to taste
- Tomato4
- Lemon½
- Flat-leaf parsley½ bunch
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the spaghetti in plenty of salted water and save a mugful of the cooking water.
Cut the courgettes into half-moons. Fry them in two tablespoons of oil in a large pan over a high heat for 5–6 minutes, stirring rarely, until golden. Season with salt and lift out.
Lower the heat and fry the thinly sliced garlic and the chilli in the remaining oil for 1 minute. Add the diced tomatoes and a pinch of salt and cook for 5 minutes until they break down into a sauce.
Toss in the pasta, the courgettes and a splash of cooking water, then squeeze over some lemon juice.
Serve scattered generously with parsley.