Silky Lemon Courgette Pasta (No Cream)

Hand twirling courgette fettuccine in a small white bowl with pasta in a pan in the background.

5 from 1 vote

Silky Lemon Courgette Pasta (No Cream)

A handful of simple ingredients combine to make this GORGEOUSLY silky lemon courgette pasta. Cook sliced courgettes – or zucchini – with garlic, lemon and chili until they break down, then toss with parmesan and pasta water to create a luscious, creamy sauce with no actual cream needed. It’s speedy enough for weeknights and special enough for date nights or entertaining.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Keyword: spaghetti alla Nerano, zucchini pasta

Servings: servings

Calories: 495kcal

Author: Kate Phillips

Ingredients

2 tablespoons olive oil
4 medium courgettes (zucchini), roughly 750g
2 teaspoons salt plus more for the pasta cooking water
4 garlic cloves
1 lemon zested and juiced (zest it before you juice it)
1 teaspoon chilli flakes
400 g dried pasta of your choice (14oz), 500g/18oz fresh pasta
½ cup grated parmesan cheese plus more to serve
½ cup reserved pasta water plus more as needed
A handful of fresh basil leaves chopped
A handful of fresh mint leaves chopped
Black pepper
1 teaspoon fish sauce optional

Instructions

Cook the courgettes.
Thinly slice your zucchini and garlic cloves, then set a wide, high-sided skillet or frying pan over medium-low heat. Add 2 tablespoons of olive oil, the sliced zucchini, 1 teaspoon salt, sliced garlic, and 1 teaspoon chilli flakes.
Cook, stirring occasionally, until the courgettes are super soft and starting to break down. This will take about 15 minutes.
Cook your pasta.
You can do this while the courgettes cook. Set a large pot of water over high heat, add a big pinch of salt, then bring to a boil. Once boiling, add your pasta and cook it according to the packet instructions. Depending on the pasta you use, this will take around 8 to 10 minutes. If you drain your pasta, remember to scoop out at least 1 cup of cooking water before you do.

PRO TIP: If you're using fresh pasta, this only takes a couple of minutes to cook, so wait until your courgettes are ready before you cook it.

Toss the pasta with the courgettes.
Once your pasta is al dente (cooked, with a little bite to it), use tongs or a slotted spoon to transfer it directly into the pan with the courgettes, along with ½ cup of the pasta cooking water. Toss the pasta through the courgettes.
Create the sauce.
Scatter the grated parmesan, half the basil and mint, and the lemon zest on top. Leave it for 30 seconds so the parmesan can start to melt into the sauce, then toss vigorously to create a silky, luxurious sauce.
Add more pasta water, a splash at a time, if needed, to make your glossy sauce.

PRO TIP: Remember that as it sits, the pasta will continue to absorb water, so I always make sure my pasta in the pan is saucier than I’d like it - by the time you transfer it to plates, garnish and serve, you’ll find it’s at the perfect consistency.

Finish and serve.
Add 1 tablespoon of lemon juice, the fish sauce if you're using it, and a good grind of black pepper, then toss again. Taste, then add a little more lemon or salt as needed.
Divide the pasta between plates and finish with the remaining herbs, more parmesan, and another good grind of black pepper. Serve right away.

Notes

STORAGE INSTRUCTIONS: This pasta is best served right away - you can reheat it (either in the microwave or on the stovetop), but the pasta will continue to absorb the liquid from the sauce, and the texture won't be quite the same. Leftovers can be kept in the fridge for up to 3 days.

INGREDIENT NOTES: Vary the amount of garlic and chilli here if you like - depending on your taste. You can use any pasta shape you like - I'm using fettuccine but another long shape like spaghetti or linguine works well, as do short shapes like penne, rigatoni, orecchiette or fusilli. Ideally, use a fresh lemon, and make sure you zest it before you juice it to make things easier.

SERVING SUGGESTIONS: I love to serve this pasta with some lovely fresh bread on the side - try it with my easy cheesy chilli oil focaccia, or no-knead rosemary parmesan bread.

Nutrition