Jamie Oliver Courgette Pasta

This pasta brings me straight back to one of those golden late August evenings — not quite summer, not quite autumn, when you’ve had enough BBQs to last a lifetime and you just want something simple but fresh. I remember standing barefoot in the kitchen, windows open, the sound of kids playing down the street, and a pile of courgettes threatening to take over the worktop.

I’d just been gifted a julienne peeler — which, I’ll be honest, felt a bit unnecessary at the time. But then I made this. Courgettes turned into delicate ribbons, tossed in hot oil till tender but still with a bit of bite, brightened up with mint and lemon and finished with a snow flurry of Parmesan. Light, quick, and a proper nod to the end-of-summer garden glut.

Why You’ll Love It

• It’s done in the time it takes to boil pasta — no stress, no chaos.
• Uses up courgettes without making you feel like you’re eating “diet food.”
• Fresh mint and lemon lift the whole thing — zingy and bright but still comforting.
• It’s vegetarian but still feels hearty enough for dinner.
• You only need one pan and one pot, so cleanup’s a dream.
• Leftovers reheat surprisingly well — or just eat them cold with your fingers from the fridge (been there).

Ingredients

• 150g dried linguine
• 2 mixed-colour courgettes
• ½ bunch fresh mint (about 15g)
• 30g Parmesan cheese
• 1 lemon
• 1 tbsp olive oil
• 1 tsp extra virgin olive oil (for serving)
• Sea salt and black pepper

How to Make It

Boil the pasta:

Get a pot of salted water going and cook your linguine until it’s al dente. Save a mugful of the cooking water before draining — trust me, it matters.

Slice your courgettes (carefully):

While the pasta’s cooking, slice your courgettes lengthwise, then into thin matchsticks — julienne-style. A mandolin makes it easy if you’ve got one (use the guard or risk losing a knuckle). Otherwise, a steady hand and sharp knife will do.

Cook the courgettes till tender:

Heat a tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Toss in the courgette matchsticks and cook for about 4 minutes. Stir often — you want them soft but still a bit snappy.

Add mint and breathe in:

While those cook, finely slice the mint. Stir it into the pan once the courgettes have softened. The smell at this point? Absolutely dreamy.

Mix in the pasta and let it marry:

Add the drained pasta straight into the courgette pan. Pour in a splash of that reserved pasta water — just enough to loosen things up. Give it a good toss.

Add lemon and cheese — the big finish:

Finely grate in most of the Parmesan, zest a bit of lemon over the top, then squeeze in all the juice. Toss everything together till it looks glossy and well coated.

Serve it like you mean it:

Pile into bowls, grate over the last bit of Parmesan, and drizzle with a touch of extra virgin olive oil. Crack of black pepper, maybe a glass of chilled white. Done.

Common Mistakes and How to Dodge Them

Why is it bland?
Probably not enough salt, lemon, or cheese. This dish needs balance — don’t be afraid to adjust as you go.

My courgettes went mushy. What happened?
You likely cooked them too long or sliced them too thin. Keep them a bit chunky and cook on a high heat so they sauté, not stew.

It feels dry — what now?
Add a bit more pasta water before serving. It keeps the sauce silky and helps everything cling to the pasta.

The mint tastes weird to me.
Fresh mint isn’t for everyone! Swap it for more basil or even parsley if you like.

Storage and Reheating

Let any leftovers cool before popping them in the fridge. It’ll keep for 2–3 days.

• Microwave: Splash of water, cover loosely, and heat in short bursts.
• Stovetop: Low heat with a touch of olive oil or water. Stir gently.
• Cold: Honestly, this one’s not bad straight from the fridge. Summer lunch vibes.

Wouldn’t freeze it — courgette turns to mush.

Frequently Asked Questions

Can I use another pasta shape?
Definitely. Spaghetti, tagliatelle, even penne if that’s what you’ve got. Go with what’s in your cupboard.

What if I don’t have fresh mint?
Use basil or parsley instead. Even a bit of finely grated garlic will add interest.

Can I add a protein?
Sure. Grilled chicken, prawns, or even a fried egg on top would be lush.

Is it still good without cheese?
Yep — the lemon and mint still carry a lot of flavour. You could add a spoon of nutritional yeast if you’re dairy-free.

Nutrition Facts (Per Serving)

• Calories: ~410
• Fat: 15g
• Carbs: 52g
• Protein: 13g
• Sodium: 380mg
• Sugar: 4g