Courgette and Lemon Spaghetti

Mary McCartney
Serves Serves 2
Print recipe
  • Prep time 10 mins
  • Cook time 15 mins
  • Ready time 25 mins

Mary McCartney’s Courgette and Lemon Spaghetti – a quick, easy supper dish.

Ratings
1 Star2 Stars3 Stars4 Stars5 Stars (51 votes, average: 3.47 out of 5)
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Ingredients

  • 200 g dried spaghetti
  • 3 tablespoons light olive oil, plus more for drizzling on drained spaghetti
  • 2 courgettes, thinly sliced lengthway
  • 3 cloves garlic, finely chopped
  • 1½ teaspoons chopped fresh sage
  • 1½ teaspoons chopped fresh rosemary
  • 2 tablespoons grated vegetarian Parmesan or pecorino cheese, plus more for serving (optional)
  • 100 g feta cheese, crumbled (optional)
  • zest of 1⁄2 lemon
  • sea salt and black pepper, to taste

Method

First cook the spaghetti (check the packet for specific instructions) by bringing a large saucepan of water to the boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8–10 minutes to cook. Stir every so often so the strands of pasta don’t stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.

You can use the same saucepan to make your sauce. Pour in the 3 tablespoons of olive oil and bring to a medium heat, then add the courgettes and sauté for 4–5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavours to come together and the courgettes to cook through.

Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much as the feta cheese is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over if you wish.

 

Additional notes

“This recipe came about when I was scanning the contents of my kitchen cupboards and fridge, trying to find something I could whip up in less than half an hour that wouldn’t create lots of dish-washing chaos. I like the sharpness of the feta combined with the freshness of the courgettes and the tanginess of the lemon. Also the flecks of herbs add an extra dimension that makes this dish burst with flavour.”

This recipe comes from Mary McCartney’s cookbook, Food, published in 2012 by Random House. The recipe can be found on page 145. 

Image copyright Mary McCartney.

Watch Mary talking about Food here.



  • Just a great recipe, even if you’re not a vegetarian, I’ve always loved pasta and vegetables together ever since I was a little kid!

    Need more gluten free pasta recipes, made with rice pasta..since I now have tummy troubles.

  • Irene

    It’s so much better with fresh pasta instead of dried. You don’t have to make it yourself, just buy it in the supermarket.

  • Littledoyouknow

    Try this with rice pasta and it works great too.