spaghetti courgette lemon herbs

Spaghetti With Courgette, Garlic, Lemon and Herbs

My fresh and tasty spaghetti with courgette, garlic, lemon and herbs is a quick and easy spring time lunch or dinner. I used chopped chives and mint for a lovely summery fresh flavour.

With the first signs of sunnier days and lighter nights starting to creep in this week (or maybe it’s wishful thinking on my part because I’m seriously ready to see the back of this cold miserable weather!), I really fancied a light zingy pasta dish. With hubby and the kids all being poorly earlier in the week I got free reign of the kitchen to cook something that was exactly to my taste – which is pretty reliably always a big fat plate of carby goodness! Somehow after I’d made this, the sickies all seemed to perk up and managed to wolf down a plateful down each plus some of mine too, so it must have been pretty good!

I used chives and mint from my little collection of windowsill herbs, but if you didn’t have fresh available dried herbs would do the job too.

This would be great with some peas, or topped with some griddled asparagus. Next time I might add some chopped red chilli too for a spicy kick, similar to my old pre-vegan days recipe for spaghetti with garlic, courgette and chilli topped with fried spinach balls.

You could also swirl in some soya cream at the end to make it a creamy dish.

Hope you enjoy this one – it’s already on my list to make again soon.

L x

courgette lemon garlic pasta

Spaghetti With Courgette, Garlic, Lemon and Herbs


  • 200g spaghetti
  • 1 large courgette, grated or julienned
  • The zest of a small lemon
  • A good squeeze of the lemon juice
  • 2 cloves garlic, crushed
  • Olive oil
  • Chopped fresh herbs (I used chives and mint – a few good pinches)
  • Salt and pepper


  1. Add the spaghetti to a large pan of boiling salty water and cook according to packet instructions. 
  2. When the spaghetti only has a couple of minutes left, add a glug of olive oil to a large frying pan.
  3. Add the crushed garlic and fry for a minute or two until softened and fragrant but not browned. 
  4. Add in the courgette, lemon zest and a few good pinches of chopped herbs and cook for a few minutes until the courgette is nice and soft. You can add a splash of the pasta cooking water if it starts to stick together. 
  5. Drain the spaghetti, and drizzle it with a bit of oil olive while it is still in the colander. 
  6. Add the spaghetti to the courgette pan, add a good squeeze of lemon juice and season well with salt and pepper.
  7. Add more herbs / lemon juice to taste and serve.
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