Quickly seared courgettes, lemon and fresh basil turn a summer glut into a bright, silky pasta supper. Starchy pasta water makes the light olive-oil sauce cling without cream or cheese.
Ingredients
- 350g Dried pasta
- 500g, sliced into 5mm half-moons or ribbons Courgettes
- 2 cloves, finely sliced Garlic
- 3 tbsp, divided Olive oil
- 1, finely grated zest and 2 tbsp juice Lemon
- 20g leaves, torn Fresh basil
- 1 tsp, plus for pasta water Fine salt
- 1/4 tsp, or to taste Black pepper
- 1/4 tsp, optional Chilli flakes (optional)
Equipment
Large saucepan · Colander · Wide frying pan · Tongs or wooden spoon · Fine grater
Method
- Bring a large pan of water to the boil, salt it well and cook the pasta to the packet time until just al dente. Before draining, reserve 200ml of the starchy cooking water.
- While the pasta cooks, pat the sliced courgettes dry. Heat 1 tbsp olive oil in a wide frying pan over medium-high heat. Add half the courgettes in one layer and sear for 2–3 minutes per side until golden and just tender. Transfer to a plate and repeat with the remaining courgettes and another 1 tbsp oil. Cook in batches so they brown instead of steaming.
- Lower the heat to medium. Add the final 1 tbsp oil, garlic and optional chilli flakes. Stir for 30–45 seconds until fragrant; do not let the garlic brown.
- Return the courgettes to the pan with the drained pasta, lemon zest, lemon juice, salt and pepper. Add 100ml pasta water and toss briskly for 30 seconds. Add more water a splash at a time until a light, glossy coating clings to the pasta; it should not pool at the bottom.
- Take the pan off the heat, fold in the torn basil and taste. Add another squeeze of lemon or a little black pepper if needed, then serve straight away.
Allotment tip
If the courgettes are very large and seedy, scrape out the soft centre before slicing. Salting them is unnecessary when they are seared in batches; crowding the pan is what makes them watery.
Cooking tips
Keep the pan wide and hot for the courgettes, then lower the heat before adding garlic. Pasta water is added gradually because different pasta shapes release different amounts of starch.
Common mistakes to avoid
Crowding the courgettes traps steam and makes them soft; brown them in batches. Adding basil while the pan is very hot dulls its fresh aroma, so fold it in off the heat.
Serving suggestions
Serve in warm bowls with extra basil and lemon zest. A crisp green salad or warm focaccia makes a simple side.
Seasonal allotment note
Best from mid-summer into early autumn, when courgettes are prolific and basil thrives under cover or in a sunny, sheltered spot. Smaller, freshly picked courgettes have fewer seeds and a firmer texture.
Ingredient swaps
Use linguine, spaghetti or short pasta. Flat-leaf parsley can replace half the basil. For a richer finish, stir through 1 tbsp tahini thinned with pasta water; check the tahini label if avoiding sesame.
Allergens: Gluten (pasta)
Storing leftovers
This pasta is best freshly made. Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours. Reheat once until steaming hot, adding a spoonful of water to loosen the sauce; do not reheat repeatedly.