Spaghetti with Courgettes & Parmesan
A simple yet elegant pasta dish where golden fried courgettes are blended into a silky Parmesan sauce, then tossed with al dente spaghetti and lemon zest. Light, comforting, and bursting with summer flavour — perfect for an easy weeknight dinner or a laid-back date night.  
Servings: 2 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 200 g spaghetti
  • 2 courgettes (sliced into rounds)
  • 2 tbsp olive oil
  • 1 garlic clove (peeled & finely sliced)
  • 30 g Parmesan (grated plus extra to serve)
  • 1/2 lemon (zest only)
  • sea salt & pepper (freshly ground)
  • 15 g butter (optional, for richness)
Instructions
  1. Bring a large pan of salted water to the boil. Add the spaghetti and cook until al dente. Reserve a cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large frying pan over medium-high heat. Add the courgette rounds in a single layer (you may need to do this in batches) and fry until golden and slightly caramelised, about 3–4 mins per side. Season with salt and pepper.
  3. Transfer half of the fried courgettes to a blender or food processor with 2 tbsp of the reserved pasta water, the garlic, Parmesan, and a small knob of butter (if using). Blitz until smooth — it should be creamy but pourable. Add a bit more water if needed.
  4. Return the cooked spaghetti to the pan with the remaining fried courgettes. Pour in the courgette-Parmesan sauce and toss everything together over low heat until well coated and glossy. Add more pasta water if the sauce needs loosening.
  5. Stir through lemon zest if using, then divide between two bowls. Top with extra Parmesan, enjoy!