Courgette and Garlic Pasta

This recipe is quick, easy and versatile to suit any tastebuds.

Although the base of the dish is courgette, if you want to add a bit of meat I would suggest some chorizo sliced into small chunks or some smoked streaky bacon/pancetta.

Serves 2 people


  • 100g-150g Pasta-big tubes are best such as Rigatoni but any pasta will do
  • 2 medium courgettes, grated
  • 2 garlic cloves -crushed or finely chopped
  • 2 tbsps Olive Oil
  • Vegetable or Chicken Stock
  • Alioli sauce
  • Chorizo, streaky bacon or pancetta


  1. Bring a pan of boiling water to boil and add the stock
  2. Put the pasta in the pan and boil until al dente
  3. Pour the olive oil into a frying pan and heat
  4. Add the garlic to the oil and fry for 1 minute – do not let it burn
  5. If you are adding meat now is the time to do so, fry for 2-3 minutes until coloured
  6. Add the courgette to the garlic and oil and fry for 4-5 minutes until soft
  7. Take a spoonful of the stock water from the pasta and put it in the courgette pan to loosen the mixture, stir for 1 minute
  8. Take two or three teaspoons of alioli and stir through the courgette mixture
  9. Drain the past and add it into the courgette pan, stir and serve immediately

And there you go. In less than 20 minutes you have a healthy and tasty meal which is also great as leftovers for lunch the next day!

Bon appetit xoxo


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