This easy Jamie Oliver Simple Courgette Pasta is a quick and nutritious meal bursting with fresh flavors. Featuring tender courgettes, juicy cherry tomatoes, and aromatic basil, it’s perfect for using everyday ingredients. Tossed with Parmesan and pine nuts, this dish is light yet satisfying—ideal for a midweek dinner or a casual lunch.
Ingredients Needed
- 250g (9 oz) fresh lasagne sheets
- 1 tbsp olive oil
- 1 pinch dried red chilli flakes
- 2 cloves garlic, peeled and chopped
- 200g (7 oz) baby courgettes, sliced into 1cm (½ inch) rounds
- 160g (5½ oz) ripe cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 1 lemon, juiced
- 100g (3½ oz) seasonal fruit (figs, strawberries, grapes, or peaches), sliced
- 50g (1¾ oz) rocket (arugula)
- 15g (½ oz) fresh basil (½ bunch), leaves picked
- 25g (1 oz) pine nuts
- 25g (1 oz) Parmesan or vegetarian hard cheese, finely grated
- 1 tbsp thick balsamic vinegar
- Salt and black pepper, to taste
How To Make Simple Courgette Pasta
- Prepare the pasta: Cut or tear 250g (9 oz) fresh lasagne sheets into irregular 5cm (2-inch) shapes.
- Cook the base: Heat 1 tbsp olive oil in a large frying pan over medium heat. Add 1 pinch chilli flakes, a pinch of sea salt, and black pepper.
- Add garlic and courgettes: Stir in 2 chopped garlic cloves and 200g (7 oz) courgettes. Cook until softened.
- Add cherry tomatoes: Halve 160g (5½ oz) cherry tomatoes and add to the pan. Cook for 10 minutes, stirring occasionally.
- Prepare the salad: Drizzle 2 tbsp extra virgin olive oil into a bowl, add a squeeze of lemon juice, and season with salt and pepper. Toss with 100g (3½ oz) sliced fruit and 50g (1¾ oz) rocket.
- Cook the pasta: Drop the lasagne shapes into boiling salted water for 2 minutes. Use a slotted spoon to transfer the pasta directly into the frying pan, along with a splash of starchy cooking water.
- Assemble the dish: Add most of the basil leaves, tearing any large ones. Toss in 25g (1 oz) pine nuts, a squeeze of lemon juice, and 15g (½ oz) grated Parmesan. Toss until the sauce emulsifies.
- finish the salad: Shave 10g (⅓ oz) Parmesan over the salad with a speed peeler. Drizzle with 1 tbsp thick balsamic vinegar.
- Garnish and serve: Scatter the remaining basil leaves over the pasta. Serve immediately with the salad on the side.
Recipe Tips
- Don’t skip the pasta water: Save some starchy cooking water when transferring the pasta to the pan. It helps create a smooth, silky sauce that coats the pasta perfectly.
- Cut courgettes evenly: Slice courgettes into equal-sized rounds for even cooking and a consistent texture in every bite.
- Cook tomatoes slowly: Let the cherry tomatoes simmer gently to release their juices and enhance the sauce’s flavor.
- Toast the pine nuts: Lightly toast pine nuts in a dry pan for a few minutes before adding them. This brings out their nutty aroma and flavor.
How To Store Leftovers?
Let the leftover Simple Courgette Pasta cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (recipe serves 2)
- Calories: 519
- Total Fat: 24.9g
- Saturated Fat: 6.2g
- Total Carbohydrate: 55.5g
- Dietary Fiber: 2.8g
- Sugars: 14.8g
- Protein: 18.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Squash And Spinach Pasta Rotolo
- Jamie Oliver Summer Tagliatelle Pasta
- Jamie Oliver Easy Carbonara Pasta Recipe
- Jamie Oliver Mixed Veg Pasta
Jamie Oliver Simple Courgette Pasta
Description
This easy Jamie Oliver Simple Courgette Pasta is a quick and nutritious meal bursting with fresh flavors. Featuring tender courgettes, juicy cherry tomatoes, and aromatic basil, it’s perfect for using everyday ingredients. Tossed with Parmesan and pine nuts, this dish is light yet satisfying—ideal for a midweek dinner or a casual lunch.
Ingredients
Instructions
- Prepare the pasta: Cut or tear 250g (9 oz) fresh lasagne sheets into irregular 5cm (2-inch) shapes
- Cook the base: Heat 1 tbsp olive oil in a large frying pan over medium heat. Add 1 pinch chilli flakes, a pinch of sea salt, and black pepper.
- Add garlic and courgettes: Stir in 2 chopped garlic cloves and 200g (7 oz) courgettes. Cook until softened.
- Add cherry tomatoes: Halve 160g (5½ oz) cherry tomatoes and add to the pan. Cook for 10 minutes, stirring occasionally.
- Prepare the salad: Drizzle 2 tbsp extra virgin olive oil into a bowl, add a squeeze of lemon juice, and season with salt and pepper. Toss with 100g (3½ oz) sliced fruit and 50g (1¾ oz) rocket.
- Cook the pasta: Drop the lasagne shapes into boiling salted water for 2 minutes. Use a slotted spoon to transfer the pasta directly into the frying pan, along with a splash of starchy cooking water.
- Assemble the dish: Add most of the basil leaves, tearing any large ones. Toss in 25g (1 oz) pine nuts, a squeeze of lemon juice, and 15g (½ oz) grated Parmesan. Toss until the sauce emulsifies.
- finish the salad: Shave 10g (⅓ oz) Parmesan over the salad with a speed peeler. Drizzle with 1 tbsp thick balsamic vinegar.
- Garnish and serve: Scatter the remaining basil leaves over the pasta. Serve immediately with the salad on the side.
Notes
- Don’t skip the pasta water: Save some starchy cooking water when transferring the pasta to the pan. It helps create a smooth, silky sauce that coats the pasta perfectly.
- Cut courgettes evenly: Slice courgettes into equal-sized rounds for even cooking and a consistent texture in every bite.
- Cook tomatoes slowly: Let the cherry tomatoes simmer gently to release their juices and enhance the sauce’s flavor.
- Toast the pine nuts: Lightly toast pine nuts in a dry pan for a few minutes before adding them. This brings out their nutty aroma and flavor.
Jamie Oliver Simple Courgette Pasta