Pasta shells with courgette, garlic and lemon

29 Jun 2020
Pasta shells with courgette, garlic and lemon

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.


This pasta sauce is a simple way to use up a glut of courgettes in the summer. The sauce is also delicious served on crostini.

Serves 2 



4 tbsp extra virgin olive oil plus more to serve

600g coarsely grated courgettes (about 3 medium courgettes)

5 garlic cloves, finely sliced

Pinch of dried chilli flakes

Zest and juice from 1 lemon

180g dried pasta shells or orecchiette

Salt and black pepper

25g grated Parmesan



Heat the oil in a wide, deep frying pan. Add the garlic and chilli and cook for 2-3 minutes until the garlic is turning golden at the edges.

Now add the grated courgette with a good sprinkle of salt and a black pepper.

Cook on a medium heat, stirring from time to time for 20-30 minutes until the courgettes have reduced by at least half and the pan is quite dry, taking on an oily appearance rather than a wet one.

Cook your pasta in plenty of boiling salted water and drain, reserving some of the starchy cooking water.

Once the pasta is ready, add the lemon zest and juice to the courgettes along with around 50ml of the pasta cooking water.

Add the pasta along with 40g of the Parmesan.

Toss together to ensure everything is amalgamated.

Season with more black pepper and salt if needed.

Serve in bowls topped with more olive oil and Parmesan.

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