Creamy Courgette Pasta
A silky, satisfying pasta dish where tender courgette melds into a flavorful, creamy sauce with lemon and Parmesan bright, comforting, and ready in 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
2 tbsp olive oil
2 medium courgettes, sliced or cubed
2 cloves garlic, minced
1/2 tsp red chilli flakes (optional)
1 lemon (juice and zest)
150 ml heavy cream or crème fraîche
60 g Parmesan cheese, grated
350 g pasta (penne, spaghetti, or similar)
2 tbsp fresh herbs (parsley or basil, optional)
Salt and black pepper, to taste
Instructions
- Bring a pot of salted water to the boil and cook pasta until al dente according to package instructions.
- Heat olive oil in a skillet over medium heat. Add courgette and cook 5–7 minutes until softened and lightly golden. Add chilli flakes if using.
- Stir in garlic and cook 1 minute until fragrant.
- Pour in cream (or crème fraîche), stir, and let simmer 1–2 minutes until slightly thickened.
- Add lemon zest and juice, stirring to brighten the sauce.
- Drain pasta, reserving some cooking water. Add pasta to skillet and toss to coat. Adjust consistency with reserved pasta water if needed.
- Stir in grated Parmesan until melted and combined. Add herbs if using.
- Serve immediately with extra Parmesan and a little lemon zest on top.
Notes
Use fresh courgettes for best texture; frozen works but requires extra sautéing to reduce moisture.
Adjust creaminess with pasta water if sauce thickens too much.
Skip chilli for a kid-friendly version.
Top with toasted breadcrumbs or nuts for crunch.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 460
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 40 mg
Find it online: https://justsosavory.com/creamy-courgette-pasta/
