Lunch amp - Simple courgette pasta recipes

Author: John Grimes  
Lunch amp Dinner recipes Pasta recipes Mains Dinner

Jamie Oliver's Lemon Courgette Linguine, as seen on Channel 4's Quick & Easy Food, uses only 5 ingredients and takes just 15 minutes to create pasta perfection. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!)

Beautiful courgette carbonara

Beautiful courgette carbonara
Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.
Provided by: Jamie Oliver
Total time: 20 minutes
Yields: 6 servings
Cuisine: italian
Number of ingredients: 9
Ingredients:
  • 6 medium green and yellow courgettes
  • 500 g penne
  • 4 large free-range eggs
  • 100 ml single cream
  • 1 small handful of Parmesan cheese
  • olive oil
  • 6 slices of higher-welfare back bacon
  • ½ a bunch of fresh thyme , (15g)
  • a few courgette flowers , (optional)
Nutrition:
  • Calories: 459 calories
  • Fat: 14.3 g fat
  • Saturated Fat: 5.4 g saturated fat
  • Protein: 20.4 g protein
  • Carbohydrate: 66 g carbohydrate
  • Sugar: 6.5 g sugar
  • Sodium: 0.8 g salt
  • Fiber: 4.2 g fibre
How to cook:
  1. Put a large pan of salted water on to boil.
  2. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
  3. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
  4. To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
  5. Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
  6. Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
  7. It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
  8. Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
  9. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
Notes: Squash & Ricotta Bake, 1 butternut squash , peeled, deseeded and chopped into 2.5cm pieces · olive oil · 2 cloves of garlic , peeled and finely sliced · 1 bunch of fresh basil , leaves

Pea and courgette pasta | Tesco with Jamie Oliver

Tearing up lasagne sheets gives you super silky pasta, which is delicious with courgettes and Duration: 4:34

Jamie Oliver 5 Ingredients - Quick & Easy Food: Lemony Courgette

Pasta, Rice & Noodles and Sweet Things, there's plenty of quick and easy recipe Duration: 0:24

BIG W | Jamie Oliver's Lemony Courgette Linguine

You only need 5 ingredients to cook up this delicious meal, including courgettes or zucchinis
Duration: 0:24

Simple courgette pasta

Simple courgette pasta
Beautiful baby courgettes are a wonderful source of potassium to bolster your metabolism and help keep your blood pressure down. Whip up this quick and easy pasta in under half an hour.
Provided by: Jamie Oliver
Total time: 25 minutes
Yields: 2 servings
Cuisine: https://schema.org/VegetarianDiet
Number of ingredients: 14
Ingredients:
  • 250 g fresh lasagne sheets
  • olive oil
  • 1 pinch of dried red chilli flakes
  • 2 cloves of garlic
  • 200 g baby courgettes
  • 160 g ripe cherry tomatoes
  • extra virgin olive oil
  • 1 lemon
  • 100 g seasonal fruit , such as figs, strawberries, grapes, peaches
  • 50 g rocket
  • ½ a bunch of fresh basil , (15g)
  • 25 g pine nuts
  • 25 g Parmesan , or vegetarian hard cheese
  • 1 tablespoon thick balsamic vinegar
Nutrition:
  • Calories: 519 calories
  • Fat: 24.9 g fat
  • Saturated Fat: 6.2 g saturated fat
  • Protein: 18.7 g protein
  • Carbohydrate: 55.5 g carbohydrate
  • Sugar: 14.8 g sugar
  • Sodium: 1.3 g salt
  • Fiber: 2.8 g fibre
How to cook:
  1. Cut or tear 250g of fresh lasagne sheets into erratic 5cm shapes.
  2. Drizzle 1 tablespoon of olive oil into a large frying pan over a medium heat, add 1 pinch of dried chilli flakes and a pinch of sea salt and black pepper.
  3. Peel and roughly chop 2 cloves of garlic, and slice 200g of baby courgettes into 1cm rounds, adding to the pan as you go.
  4. Halve and stir in 160g of ripe cherry tomatoes, then cook for 10 minutes, stirring occasionally.
  5. Drizzle 2 tablespoons of extra virgin olive oil into a bowl, then add a good squeeze of lemon juice and a pinch of salt and pepper.
  6. Prepare the fruit (removing any stones, pips or seeds, if needed), slicing up however you fancy, then add to the bowl with 50g of rocket.
  7. Drop the pasta into a large pan of boiling salted water for just 2 minutes, then use a slotted spoon to scoop it straight into the frying pan, letting some starchy cooking water go with it.
  8. Pick in most of the leaves from ½ a bunch of fresh basil (15g), tearing up any larger ones, then add 25g of pine nuts and a good squeeze of lemon juice.
  9. Finely grate over 15g of Parmesan, then toss together and let the sauce emulsify.
  10. Toss the salad together, using a speed peeler to shave over a few ribbons of Parmesan (roughly 10g), then drizzle with 1 tablespoon of thick balsamic. Scatter the remaining basil leaves over the pasta, then get stuck in.
Notes: Jamie Oliver's 5 ingredient lemony courgette linguine, Produce. 2 Colour courgettes, mixed. 1 Lemon. 1/2 bunch Mint, fresh ; Pasta & grains. 150 g Linguine, dried ; Dairy. 30 g Parmesan cheese.

Slow-cooked courgette & pine nut pasta

Slow-cooked courgette & pine nut pasta
Cooking courgettes slowly until they’re all sticky and caramelised gives them an unbelievable flavour – be patient, and trust me, the investment will be worth it.
Provided by: Jamie Oliver
Total time: 40 minutes
Yields: 2 servings
Cuisine: https://schema.org/VegetarianDiet
Number of ingredients: 9
Ingredients:
  • 2 courgettes
  • 2 cloves of garlic
  • 3 sprigs of fresh basil
  • 2 tablespoons pine nuts
  • olive oil
  • 1 big pinch dried chilli flakes
  • 150 g dried pasta , such as conchiglie, penne, rigatoni
  • 25 g Parmesan cheese
  • 50 g ricotta cheese
Nutrition:
  • Calories: 503 calories
  • Fat: 20.6 g fat
  • Saturated Fat: 5.7 g saturated fat
  • Protein: 21.4 g protein
  • Carbohydrate: 61.7 g carbohydrate
  • Sugar: 7 g sugar
  • Sodium: 0.3 g salt
  • Fiber: 4.4 g fibre
How to cook:
  1. Slice 2 courgettes in half lengthways, then into ½cm pieces. Peel and finely slice 2 cloves of garlic, then pick the leaves from 3 sprigs of fresh basil, finely slicing the stalks.
  2. Toast 2 tablespoons of pine nuts in large dry frying pan over a medium heat until lightly golden, tossing occasionally.
  3. Add a good lug of olive oil and the garlic, basil stalks and 1 big pinch of chilli flakes, then cook for 1 minute, or until golden.
  4. Add the courgette, season with sea salt and black pepper, then reduce the heat to low and cook for 25 to 30 minutes, or until the courgettes are cooked down and creamy.
  5. With around 10 minutes to go, cook 150g of pasta according to the packet instructions, then drain, reserving a mugful of cooking water.
  6. Tip the pasta into the pan of courgette and toss together.
  7. Finely grate over 25g of Parmesan and crumble in 50g of ricotta, then loosen with a little reserved cooking water for a deliciously creamy finish.
  8. Taste and adjust the seasoning, if needed, then tear over the basil leaves and serve.
Notes: Simple courgette pasta | Jamie Oliver recipes, Ingredients · 250 g fresh lasagne sheets · olive oil · 1 pinch of dried red chilli flakes · 2 cloves of garlic · 200 g baby courgettes · 160 g ripe cherry tomatoes

Lemon Courgette Linguine

Lemon Courgette Linguine
Jamie Oliver's Lemon Courgette Linguine, as seen on Channel 4's Quick & Easy Food, uses only 5 ingredients and takes just 15 minutes to create pasta perfection.
Provided by: Jamie Oliver
Total time: 15 minutes
Cook time: 15 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 5
Ingredients:
  • 150g dried linguine
  • 2 mixed-colour courgettes
  • ½ a bunch (15g) fresh mint
  • 30g Parmesan cheese
  • 1 lemon
How to cook:
  1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
  2. Toss the drained pasta into the courgette pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.
  3. CALORIES 430kcal FAT 14.5g SAT FAT 4.4g PROTEIN 18.4g CARBS 60g SUGAR 6.3g SALT 0.8g FIBRE 2.2g
  4. 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited Photographer: David Loftus
Notes: Beautiful courgette carbonara, Beautiful courgette carbonara | Jamie Oliver pasta recipes. Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious.
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