Courgette, lemon & mint pasta
Waitrose and Partners

Courgette, lemon & mint pasta

4 out of 5 stars(1) Rate this recipe
High fibre1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 500g courgettes, trimmed and coarsely grated
  • ½ tsp fine salt
  • 2 tbsp extra virgin olive oil, plus ½ tbsp for drizzling
  • 3 garlic cloves, crushed
  • 150g wholewheat penne
  • 1 Finely grated zest unwaxed lemon
  • 2 sprigs mint, leaves only, finely shredded
  • 10g Parmigiano Reggiano


  1. Toss the grated courgette with salt and leave in a sieve to drain for 10 minutes. Tip into a clean tea towel or a double layer of kitchen towel and squeeze out as much excess water as you can.

  2. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for a minute, then add the courgette and fry for about 8 minutes until just starting to caramelise. Meanwhile, simmer the pasta in a pan of boiling water for a minute less than the pack instructions. Before draining, reserve a mugful of the pasta cooking water.

  3. Add the lemon zest, pasta and 5-6 tbsp of the cooking water to the pan with the courgette and stir together over the heat. Toss through the mint and serve with a drizzle more oil, a grind of black pepper and the cheese grated over.


Typical values per serving when made using specific products in recipe


2,037kJ/ 487kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating