This easy and delicious Jamie Oliver Courgette Tagliatelle Pasta is a quick and nutritious dish full of fresh flavors. With creamy spinach and tender courgettes, it’s the perfect light meal. You can easily swap ingredients like pasta or herbs to suit your preferences, making it a versatile weeknight favorite!
Ingredients Needed
- 2 cloves of garlic
- 1 fresh red chilli
- 200g (7oz) baby courgettes
- 100g (3.5oz) ripe cherry tomatoes
- Olive oil
- 10g (0.35oz) pine nuts
- 200g (7oz) fresh spinach tagliatelle
- 1 bunch (15g / 0.5oz) of fresh basil
- 100g (3.5oz) baby spinach
- 20g (0.7oz) Parmesan cheese
How To Make Courgette Tagliatelle Pasta
- Boil Water: Fill a large pan with salted water, place on high heat, and bring to a boil.
- Prepare Ingredients: Peel and finely slice the garlic. Halve, deseed, and chop the chilli (use less if you prefer a milder taste). Halve the courgettes lengthways and thinly slice. Halve the tomatoes.
- Cook Aromatics: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add the garlic and chilli, frying for 2 minutes until the garlic is lightly golden.
- Cook Courgettes and Tomatoes: Add the courgettes and tomatoes to the pan. Cook for 5 minutes, until softened.
- Add Pine Nuts: Stir in the pine nuts and 3 tablespoons of boiling water from the pasta pot. Reduce heat and simmer gently while you cook the pasta.
- Cook Pasta: Add the pasta to the boiling water and cook for 2 to 3 minutes or until al dente (slightly firm).
- Prepare Basil: Pick the basil leaves, reserving the small, pretty ones for serving.
- Combine Pasta and Sauce: Reserve a cupful of pasta cooking water. Drain the pasta and return it to the pan, off the heat. Add the sauce and spinach leaves. Stir until the spinach wilts and the pasta is nicely coated, adding some reserved cooking water to loosen if needed.
- Finish the Dish: Grate most of the Parmesan cheese and fold in the big basil leaves. Serve immediately with a final grating of cheese and sprinkle the reserved basil leaves on top. Enjoy!
Recipe Tips
- Use fresh tagliatelle: Fresh spinach tagliatelle cooks quickly, so make sure not to overcook it to keep it al dente with a nice bite.
- Adjust the chilli: If you prefer less heat, reduce the amount of chilli, or remove the seeds to control the spice level.
- Don’t skip the pine nuts: They add a lovely crunch and rich flavor to the dish, so try not to omit them for the perfect texture.
- Add pasta water: When mixing the pasta with the sauce, always add a little of the reserved pasta water. It helps the sauce stick better and makes everything creamier.
How To Store Leftovers?
Allow the leftover Courgette Tagliatelle Pasta to cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 232g)
- Calories: 532
- Total Fat: 15.3g
- Saturated Fat: 3.8g
- Total Carbohydrate: 77.5g
- Dietary Fiber: 4.8g
- Sugars: 8.6g
- Protein: 19.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Mushroom And Cauliflower Pasta
- Jamie Oliver Ricotta And Parmesan Ravioli Pasta
- Jamie Oliver Rosé Pesto Prawn Pasta
- Jamie Oliver Cracker Ravioli Pasta Recipe
Jamie Oliver Courgette Tagliatelle Pasta
Description
This easy and delicious Jamie Oliver Courgette Tagliatelle Pasta is a quick and nutritious dish full of fresh flavors. With creamy spinach and tender courgettes, it’s the perfect light meal. You can easily swap ingredients like pasta or herbs to suit your preferences, making it a versatile weeknight favorite!
Ingredients
Instructions
- Boil Water: Fill a large pan with salted water, place on high heat, and bring to a boil.
- Prepare Ingredients: Peel and finely slice the garlic. Halve, deseed, and chop the chilli (use less if you prefer a milder taste). Halve the courgettes lengthways and thinly slice. Halve the tomatoes.
- Cook Aromatics: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add the garlic and chilli, frying for 2 minutes until the garlic is lightly golden.
- Cook Courgettes and Tomatoes: Add the courgettes and tomatoes to the pan. Cook for 5 minutes, until softened.
- Add Pine Nuts: Stir in the pine nuts and 3 tablespoons of boiling water from the pasta pot. Reduce heat and simmer gently while you cook the pasta.
- Cook Pasta: Add the pasta to the boiling water and cook for 2 to 3 minutes or until al dente (slightly firm).
- Prepare Basil: Pick the basil leaves, reserving the small, pretty ones for serving.
- Combine Pasta and Sauce: Reserve a cupful of pasta cooking water. Drain the pasta and return it to the pan, off the heat. Add the sauce and spinach leaves. Stir until the spinach wilts and the pasta is nicely coated, adding some reserved cooking water to loosen if needed.
- Finish the Dish: Grate most of the Parmesan cheese and fold in the big basil leaves. Serve immediately with a final grating of cheese and sprinkle the reserved basil leaves on top. Enjoy!
Notes
- Use fresh tagliatelle: Fresh spinach tagliatelle cooks quickly, so make sure not to overcook it to keep it al dente with a nice bite.
- Adjust the chilli: If you prefer less heat, reduce the amount of chilli, or remove the seeds to control the spice level.
- Don’t skip the pine nuts: They add a lovely crunch and rich flavor to the dish, so try not to omit them for the perfect texture.
- Add pasta water: When mixing the pasta with the sauce, always add a little of the reserved pasta water. It helps the sauce stick better and makes everything creamier.
Jamie Oliver Courgette Tagliatelle Pasta