Nigella Courgette Pasta Recipe [GUIDE]

Ah, Nigella Lawson’s Courgette Pasta. it’s the kind of dish that sneaks up on you when you least expect it. At first glance, it’s almost too simple to be anything special. I mean, courgettes (or zucchinis, for those of you in the States) are so often relegated to the background of a dish, aren’t they? They’re usually there to be a good sidekick, a filler, something mild and unassuming. But then, Nigella comes in with her trademark confidence and brings them to the forefront, making the courgette the star of the show. And not just any star. one that dazzles.

The concept of this dish is grounded in simplicity but that’s what makes it so magical. It’s a fresh, vibrant pasta, with thin ribbons of courgette standing in for the heavy, carb-loaded sauce. The courgettes take on a light, delicate texture, their mild flavor elevated by the zesty notes of lemon and the rich creaminess of mascarpone. It’s comfort food, without the heavy feeling. Think of it as pasta’s lighter, more playful cousin.

Now, I’m no stranger to the world of pasta and I’ve seen my fair share of ’healthier’ pasta alternatives. But there’s something about the way Nigella handles this one-her intuitive use of textures, balance of flavors and that oh-so-satisfying indulgence that sneaks up on you. What really draws me to it, aside from the fact that it’s incredibly delicious, is that it manages to be both indulgent and light at the same time. It’s like getting the best of both worlds and who doesn’t want that?

Nigella Courgette Pasta Recipe

Ingredients Needed

Alright, before we get into it, let’s talk ingredients. Don’t be intimidated by any of them. they’re all pretty easy to find. In fact, if you’re like me, you probably have most of these in your kitchen already.

Here’s what you’ll need:

• Courgettes (zucchini): Of course! The star of the show. I recommend getting medium-sized courgettes that will spiralize or slice easily. You want enough to fill the dish but not too much to overwhelm the pasta. About 2 or 3 should do.
• Pasta: Now, for this, Nigella uses something like spaghetti or tagliatelle. I’ve tried both and it really depends on what you’re feeling-spaghetti gives it a nice, classic vibe while tagliatelle adds a little more bite and texture.
• Mascarpone cheese: The creamy, dreamy, velvety texture that makes everything just melt in your mouth. It’s the kind of cheese you don’t want to skimp on. get a good one. Trust me, it makes all the difference.
• Lemon zest: This is the zesty kick that elevates the entire dish. Zesting it freshly is a must as it’ll bring a fragrant, fresh punch to every bite.
• Garlic: A couple of cloves, finely minced. It adds a nice depth of flavor without overpowering the dish.
• Parmesan cheese: You can’t go wrong with a good sprinkle of parmesan. It brings that salty, umami richness that balances out the subtle flavors of the courgette and mascarpone.
• Olive oil: A good quality extra virgin olive oil is essential. It’s the base for your cooking and you’ll want that silky smooth texture as you cook the courgette.
• Fresh basil or mint (optional): Both are excellent but if you want something that feels a bit lighter and more summery, mint’s the way to go.

Equipment Needed

Now, for the equipment. Again, no special gadgets or tools here. just the basics. But there are a couple of things that might make your life easier:

• A spiralizer or mandolin: You’ll need one of these to turn your courgettes into those delicate, ribbon-like strips. If you don’t have a spiralizer, don’t panic. you can easily slice them thinly with a knife or use a vegetable peeler.
• A large pan: Something big enough to toss the courgettes and pasta around. You want a nice wide surface for them to mingle and soak up the flavors.
• A pot for pasta: For boiling the pasta, of course. Get it salted and ready before you start prepping the rest of the dish.
• A grater: For zesting the lemon and, of course, grating that fresh parmesan over the top.

Instructions To Make Nigella Lawson’s Courgette Pasta

Let’s get cooking! This is where things get super fun and rewarding. The beauty of this dish is how quick and straightforward it is. perfect for those days when you want something delicious but don’t want to spend hours in the kitchen.

1. Prepare the courgettes: First, slice or spiralize your courgettes. If you’ve got a spiralizer, go ahead and make those gorgeous ribbons. If you’re using a knife, just slice them as thinly as possible-try for long strips, though as it looks more elegant when tossed with the pasta.
2. Cook the pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. You want it al dente, so keep an eye on it. When it’s done, save a bit of the pasta water (about a cup or so) before draining the pasta. Trust me on this, it’ll come in handy later for making the sauce creamy and silky.
3. Sauté the garlic: While the pasta is cooking, heat up your olive oil in a large pan. Once it’s shimmering, toss in your minced garlic. You want it to soften and release that beautiful aroma but be careful not to burn it.
4. Cook the courgettes: Add the courgette ribbons to the pan with the garlic. Cook for just 2-3 minutes, tossing them around so they soften but still maintain a little bite. You want them tender but not mushy-nobody likes a limp courgette.
5. Make the sauce: Add your mascarpone cheese to the pan and stir it into the courgettes. It’ll melt down into a creamy sauce that coats everything perfectly. Stir in the lemon zest and now’s the time to add a little of that reserved pasta water. It’ll help loosen up the sauce and make it nice and glossy.
6. Combine the pasta and courgettes: Once the pasta is done, toss it into the pan with the courgettes and mascarpone sauce. Mix it all up until the pasta is well coated and everything is combined.
7. Finish it off: Grate some fresh parmesan over the top, add a few fresh basil or mint leaves (if you’re using them) and give it one last toss. And there you have it-Nigella Lawson’s Courgette Pasta, ready to devour.

What I Learnt

Here’s what I took away from making this dish: simplicity is often the key to brilliance. The ingredients are humble but when combined in just the right way, they elevate one another into something greater. The courgette which could so easily be overlooked, becomes the star of the dish. The mascarpone, though simple, brings a richness that doesn’t feel heavy and the lemon zest-oh, the lemon zest. adds that unexpected burst of brightness that ties it all together.

It’s also a reminder that you don’t need to complicate things in the kitchen. Sometimes, the most beautiful dishes are the ones with the fewest steps. Nigella’s approach is so intuitive and that’s something I’ll carry with me: trust your instincts and keep it simple. The beauty of food is in the enjoyment, not the stress.

FAQs

Can I Use Zucchini Instead Of Courgettes In Nigella’s Pasta Recipe?

Absolutely! Courgettes and zucchini are pretty much the same thing, just different names depending on where you’re from. So, if you’re in a place where ’courgette’ isn’t common, grab a zucchini. The texture and flavor will be spot on!

How Do I Make Nigella’s Courgette Pasta Recipe Gluten-free?

Good question! You can easily swap the regular pasta for a gluten-free variety. I love using rice or corn-based pasta as a substitute-they hold up well and still give you that satisfying bite. If you’re into low-carb options, spiralized veggies could work too, like spiralized sweet potato or even more courgettes!

Can I Make Nigella’s Courgette Pasta Ahead Of Time?

Yes, but with a little twist! You can prep the courgettes ahead of time and store them in the fridge. The pasta itself, though, is best served fresh since it can lose some of that lovely al dente texture. If you’re trying to save time, cook the pasta first and toss it with the courgette just before serving. The flavors really shine when it’s fresh!