Some evenings, I don’t want a complicated dinner. I want something that smells like summer, cooks itself while I half-watch the pasta pot, and tastes like I’ve put in effort when really, I’ve just chopped a courgette. This courgette and pepper pasta is exactly that. It’s the sort of thing I whip up when the fridge is looking sparse but the veg box delivered a little joy.
There’s something oddly comforting about seeing ribbons of courgette curl in hot oil and bell peppers soften into sweetness. It reminds me of dinners on the back patio, bare feet on cold tiles, wine in hand. And the best part? You don’t need a sauce here — the olive oil, garlic, and basil do all the talking.
Why You’ll Love It
- It’s ready in the time it takes to scroll Instagram too long.
- The basil makes it smell like an Italian holiday.
- You’ll only need one pan and one pot — fewer dishes = happier life.
- It’s wildly adaptable (add chili flakes, goat cheese, or olives).
- Great way to sneak veg into a carb-happy dinner.
- Makes brilliant leftovers — hot or cold.
Ingredients
- 2 courgettes (zucchini), thinly sliced
- 1 red, yellow, or orange bell pepper, diced
- 250g pasta (I like fusilli or penne)
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- Handful of fresh basil, torn
- Grated Parmesan, to serve
How to Make It
Prep your veg first:
Slice the courgettes into half-moons or ribbons, whatever you’re in the mood for. Dice the bell pepper into chunks — not too small, we want texture.
Boil the pasta:
Cook your pasta in salted water until al dente. Not mushy, not squeaky. Just right. Drain it, but save a splash of the pasta water in case things get dry later.
Sizzle the garlic:
Heat the olive oil in a large pan over medium heat. Toss in the garlic and let it sizzle for about a minute — don’t let it brown, just fragrant enough to make your kitchen smell amazing.
Cook the veg — but keep it crisp:
Add your courgettes and peppers. Cook for 5–7 minutes, stirring now and then. You want them soft but still with a little bite. Mushy veg is a crime here.
Toss everything together:
Tip your cooked pasta into the pan with the veggies. Stir gently — we’re combining, not crushing. Add a splash of reserved pasta water if it feels dry.
Finish with flair:
Tear in the fresh basil. Give it a final toss. Serve hot with a shower of Parmesan and a crack of black pepper. Maybe a glug more olive oil if you’re feeling generous.
Common Mistakes and How to Dodge Them
Why is my veg soggy?
You’re likely overcooking it or crowding the pan. Use high-ish heat and don’t walk away.
My pasta’s bland. Help?
Always salt your pasta water like the sea. Also, season the veg while it cooks. Bland pasta is sad pasta.
Can I add protein?
Absolutely. Grilled chicken, prawns, or even a poached egg on top if you’re in that sort of mood.
It’s too dry — what now?
Add a spoonful of the pasta water you (hopefully) saved, or a drizzle of olive oil. Or both. Trust your instincts.
Storage and Reheating
Fridge:
Keep leftovers in an airtight container. They’ll be good for up to 3 days.
Freezer:
Not ideal — the veg can go limp. But you can freeze it if you must. Just let it cool first.
Stovetop Reheat:
Add a bit of oil or water and warm it gently in a skillet.
Microwave:
Works in a pinch. Cover loosely and reheat in bursts, stirring once or twice.
Frequently Asked Questions
Can I use other veggies?
Yes! Try cherry tomatoes, mushrooms, spinach, or even sweetcorn. Use what’s lurking in your fridge drawer.
What pasta works best?
Short pasta like fusilli, penne, or conchiglie. But honestly, even spaghetti will work if that’s what you’ve got.
Is it vegetarian?
Yep — just check your Parmesan if you’re strict. You can swap it with a veggie hard cheese.
Can I make it spicy?
Oh yes. Toss in some red chili flakes or a bit of chopped fresh chili with the garlic. Delicious kick.
Nutrition Facts (Per Serving)
- Calories: 350
- Carbohydrates: 50g
- Protein: 10g
- Fat: 10g
- Fiber: 5g
- Sugar: 5g
Try More Recipes:
Courgette And Pepper Pasta
Description
This fresh and vibrant pasta dish pairs sautéed courgettes and sweet bell peppers with garlic, basil, and olive oil for a fast, no-fuss meal that sings of summer.
Ingredients
Instructions
- Slice courgettes and dice the pepper.
- Cook pasta until al dente. Drain, reserving some water.
- In a large pan, heat olive oil and sauté garlic briefly.
- Add veg and cook 5–7 mins until just tender.
- Toss in pasta and stir gently to combine.
- Finish with basil and Parmesan. Serve hot.
Notes
- Don’t overcook the veg — keep them crisp.
- Al dente pasta is key to texture.
- Add chili flakes if you want heat.
- For a creamy twist, stir in cream cheese or mascarpone.