Traditional recipes

Courgette tagliatelle

Courgette tagliatelle

with cherry tomatoes & basil

with cherry tomatoes & basil

Serves 2

Cooks In25 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 532 27%

  • Fat 15.3g 22%

  • Saturates 3.8g 19%

  • Sugars 8.6g 10%

  • Salt 0.7g 12%

  • Protein 19.1g 38%

  • Carbs 77.5g 30%

  • Fibre 4.8g -

Of an adult's reference intake


  • 2 cloves of garlic
  • 1 fresh red chilli
  • 200 g baby courgettes
  • 100 g ripe cherry tomatoes
  • olive oil
  • 10 g pine nuts
  • 200 g fresh spinach tagliatelle
  • 1 bunch of fresh basil , (15g)
  • 100 g baby spinach
  • 20 g Parmesan cheese


  1. Fill a large pan with salted water, place on a high heat and bring to the boil.
  2. Meanwhile, peel and finely slice the garlic, then halve, deseed and chop the chilli (use a little less if you can’t handle the heat!). Halve the courgettes lengthways and thinly slice, then halve the tomatoes.
  3. Put a large non-stick frying pan on a medium heat with 1 tablespoon of oil, the garlic and chilli. Fry for 2 minutes, or until the garlic is lightly golden.
  4. Add the courgettes and tomatoes, and cook for 5 minutes, or until softened.
  5. Add the pine nuts and 3 tablespoons of boiling water from the pot. Reduce the heat to low and simmer gently while you cook the pasta.
  6. Add the pasta to the boiling water and cook for 2 to 3 minutes, or until al dente – this means it’s cooked, but still has a bit of bite.
  7. Meanwhile, pick the basil leaves, reserving the small, pretty ones for serving.
  8. Reserving a cupful of the cooking water, drain the pasta, then return to the pan, off the heat. Add the sauce and spinach leaves, then stir until the spinach is wilted and the pasta is nicely coated, adding a splash of the cooking water to loosen, if needed.
  9. Finely grate in most of the cheese and fold in the big basil leaves. Serve immediately with a final grating of cheese and the reserved basil leaves sprinkled on top.

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