Sarah-Louise's Courgette Pasta

Serves two



2 courgettes

120g spaghetti / linguine

Half chopped chilli / chilli flakes

1 tablespoon extra-virgin olive oil

Clove of garlic

Salt & pepper to taste



  1. Boil the kettle for the pasta
  2. Pour the water into a pan and return to the boil, adding a pinch of salt.
  3. Add the pasta to the water (I find it easier to break it in half)
  4. Give it a stir and let it come back to the boil again, then reduce to a simmer (follow instructions on packet for timing)
  5. Rinse off, and then top and tail the courgettes
  6. Take a vegetable peeler and simply peel the courgettes into long ribbons - until you can't peel any further (be careful of your fingers)!
  7. Chop the garlic (and chilli if using fresh) finely
  8. Heat the oil in a large frying pan or wok, and leave on a medium heat
  9. Add the the courgettes, garlic and chilli and toss in the oil for 2-4 minutes then take off the heat.
  10. Rinse the pasta once cooked, and then add to the courgettes in the larger pan, tossing all the ingredients together so well mixed and coated in the garlic infused olive oil
  11. Season well, and serve on hot plates with crusty garlic bread or salad.


Sarah-Louise says: “I love it because its quick, cheap and easy to prepare and cook.”