courgette-pasta-recipe

12-minute courgette pasta

For the days when you need something tasty and filling in no time at all, this dish gives a massive dose of healthy green veg, with the salty more-ish-ness you need from a good lunch without you having to reach for the crisps.

Serves: 4

12-minute courgette pasta step-by-step.

Ingredients:


4 courgettes, grated (you can do this in some food processors which saves a lot of time and mess!)

1 handful of sunflower seeds

1 50g tin of anchovies

4 garlic cloves, sliced

1 chilli, chopped

350g pasta (wholemeal if you can)

2 large handfuls of spinach, chopped

2 tbsp capers

1 handful of olives

1 handful of mint or basil leaves, chopped

Salt and pepper

3 handfuls of grated parmesan

What to prep:


Cook your choice of pasta for 4 or 5 minutes less than the packet instructions.


Cool and store in the fridge for up to 48 hours.


When you’re hungry:


Grate the courgettes, using either an actual grater or the grater attachment on your food processor (you can find our recommendations here)


Heat a large frying pan and toast the sunflower seeds for about a minute, before setting them to one side (you can put them in a little ingredients bowl and pretend you’re Nigella on her cooking show. If you like.)


Fry the anchovies in their oil in the pan over a low heat until they’ve broken up, add the garlic and chilli and cook until softened.


Put in the grated courgette, pepper, and a little salt (be careful with this as the anchovies are quite salty already). Fry for 5 minutes until softened.


Heat up the pre-cooked pasta in boiling water for 3 or 4 minutes. Hold onto half a cup of the pasta water for the next step.


Chop the herbs, capers, olives, and spinach. Add these to the pan, mix, and add the pasta, along with enough of the pasta water to make it a bit saucy (insert Carry On joke here).


Serve with the sunflower seeds and parmesan scattered, artistically, on top.


Et voila!

Key ingredients you need make miso rice with pan-fried prawns
courgette-pasta-ingredient-courgette
Courgette
courgette-pasta-ingredient-chilli
Chilli
courgette-pasta-ingredient-spinach
Spinach
courgette-pasta-ingredient-pasta
Pasta

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courgette-pasta-recipe

12-minute courgette pasta

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For the days when you need something tasty and filling fast, this dish gives a massive dose of healthy green veg, with the salty more-ish-ness you need from a good lunch!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Lunch, Main Course
Servings 2

Equipment

  • chopping knife
  • grater
  • saucepan
  • frying pan
  • Spatula
  • sieve
  • food processor

Ingredients
  

  • 4 courgettes
  • 1 handful sunflower seeds
  • 1 50g tin anchovie
  • 4 garlic cloves, sliced
  • 1 chilli, chopped
  • 350 grams pasta (wholemeal if you can)
  • 2 large handfuls spinach, chopped
  • 2 tbsp capers
  • 1 handful olives
  • 1 handful mint or basil leaves, chopped
  • 3 handfuls grated parmesan
  • Salt and pepper

Instructions
 

  • Cook your choice of pasta for 4 or 5 minutes less than the packet instructions.
  • Grate the courgettes, using either an actual grater or the grater attachment on your food processor 
  • Heat a large frying pan and toast the sunflower seeds for about a minute, before setting them to one side
  • Fry the anchovies in their oil in the pan over a low heat until they’ve broken up, add the garlic and chilli and cook until softened.
  • Put in the grated courgette, pepper, and a little salt (be careful with this as the anchovies are quite salty already). Fry for 5 minutes until softened.
  • Heat up the pre-cooked pasta in boiling water for 3 or 4 minutes. Hold onto half a cup of the pasta water for the next step.
  • Chop the herbs, capers, olives, and spinach. Add these to the pan, mix, and add the pasta, along with enough of the pasta water to make it a bit saucy
  • Serve with the sunflower seeds and parmesan scattered, artistically, on top.
Keyword chilli, courgette, pasta,
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