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    Basil & lemon courgette pasta

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    Basil & lemon courgette pasta

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    2 tbsp olive oil
    2 shallots, finely chopped
    500g (about 3) courgettes
    2 cloves garlic, finely chopped
    Finely grated zest 1 lemon
    Pinch chilli flakes
    150ml dry white wine
    150ml chicken stock
    500g essential Waitrose Tagliatelle
    25g pack fresh basil, leaves only
    6 tbsp grated pecorino cheese


    1. Warm the olive oil in a large saucepan over a medium heat and cook the shallots for 3-4 minutes until starting to soften.

    2. Use a vegetable peeler to peel long ribbons from the courgettes.

    3. Add the garlic, lemon zest and chilli flakes to the pan and cook for just 1 minute, then add the courgettes and cook for 5 minutes. Increase the heat and add the white wine and chicken stock. Simmer for 2-3 minutes until reduced.

    4. Meanwhile, bring a large pan of water to the boil and cook the tagliatelle according to pack instructions. Drain and return to the pan. Add the courgette sauce and toss well together with the basil and half of the cheese, season. Serve in bowls with the remaining cheese sprinkled over.

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