Description
This creamy courgette pasta is a quick and flavorful 20-minute meal made with tender courgettes, lemon, garlic & herb cream cheese, and Parmesan. Perfect for a fast weeknight dinner that tastes like a restaurant dish!
Ingredients
2 tbsp olive oil
300 g spaghetti or linguine (or your favorite pasta)
1 kg courgettes (zucchini), finely chopped
200 g garlic and herb cream cheese
1 lemon, zest and juice
100 g Parmesan cheese, grated (or vegetarian alternative)
Salt and freshly ground black pepper, to taste
Instructions
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Cook the courgettes: Warm the olive oil in a large frying or sauté pan over medium-high heat. Add the chopped courgettes and cook for 10–15 minutes, stirring occasionally, until tender and lightly caramelized.
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Cook the pasta: While the courgettes are cooking, boil a large pot of well-salted water. Add spaghetti (or your chosen pasta) and cook according to the package instructions until al dente.
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Reserve pasta water: Before draining, reserve 1 cup of the cooking water. This will help make the sauce silky and creamy.
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Combine everything: Return the drained pasta to the pot and mix in the cooked courgettes, garlic and herb cream cheese, lemon zest, half the lemon juice, reserved pasta water, Parmesan cheese, salt, and pepper.
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Adjust seasoning: Taste and tweak with extra lemon juice, salt, or pepper to suit your preference.
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Serve immediately: Top with extra Parmesan and freshly ground black pepper.
Notes
Use any pasta shape you like — penne and fusilli work well.
To make it vegetarian-friendly, use a vegetarian Parmesan alternative.
For added protein, stir in grilled chicken, prawns, or crispy pancetta.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 589
- Carbohydrates: 71g
- Protein: 26g