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Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
In a pan over medium heat, sauté 3 sliced garlic cloves for 30 seconds, then add 1 large courgette, sliced into thin noodles with a julienne peeler and cook for 2-3 minutes more until soft but not coloured. Make sure to season well.
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For
2
M
I
1
Courgette, large, sliced into thin noodles with a julienne peeler
200
g
Linguine
3
Garlic cloves, finely sliced
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Cook along with all of our recipes
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Pecorino: use parmesan if that is what you have on hand. Any hard Italian cheese should work. If making for vegetarians, make sure you check the label on the packaging.
Linguine: use whatever shape you like. I find a long pasta is delicious here as the sauce is so smooth and silky but any shape will work.
Vegetable: this courgette carbonara would also be very good with some chopped asparagus or a handful of baby spinach. Add it in at the same time or in place of the courgette.
Add bacon: adding crispy bacon would be really good. Fry the bacon then add the garlic and courgette to the pan as the recipe states. Otherwise, this is a delicious vegetarian recipe.
Herbs: swap the basil for parsley or chives if that’s your preference. It would also be good with mint too since mint, lemon and courgette are a lovely pairing.
Make it spicy: add a pinch of chilli flakes or fresh chilli when frying the garlic to add a good level of heat to your pasta.
If you want to double the recipe: double everything and continue.
What to do with leftovers: This pasta is best fresh but if needed, transfer to an airtight container for 3 days and keep in the fridge. To reheat, add to a pan over medium heat with a knob of butter. Stir frequently, tossing together until it’s smooth and creamy again.
Only visible to you
Made it?
Autumn,
Comfort Food,
In a hurry,
No energy to cook,
Pasta,
Spring,
Summer,
Vegetarian,
Winter,
15 Minute Meals,
Under 30 Minutes
Cancel
Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
In a pan over medium heat, sauté 3 sliced garlic cloves for 30 seconds, then add 1 large courgette, sliced into thin noodles with a julienne peeler and cook for 2-3 minutes more until soft but not coloured. Make sure to season well.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1
Courgette, large, sliced into thin noodles with a julienne peeler
200
g
Linguine
3
Garlic cloves, finely sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Pecorino: use parmesan if that is what you have on hand. Any hard Italian cheese should work. If making for vegetarians, make sure you check the label on the packaging.
Linguine: use whatever shape you like. I find a long pasta is delicious here as the sauce is so smooth and silky but any shape will work.
Vegetable: this courgette carbonara would also be very good with some chopped asparagus or a handful of baby spinach. Add it in at the same time or in place of the courgette.
Add bacon: adding crispy bacon would be really good. Fry the bacon then add the garlic and courgette to the pan as the recipe states. Otherwise, this is a delicious vegetarian recipe.
Herbs: swap the basil for parsley or chives if that’s your preference. It would also be good with mint too since mint, lemon and courgette are a lovely pairing.
Make it spicy: add a pinch of chilli flakes or fresh chilli when frying the garlic to add a good level of heat to your pasta.
If you want to double the recipe: double everything and continue.
What to do with leftovers: This pasta is best fresh but if needed, transfer to an airtight container for 3 days and keep in the fridge. To reheat, add to a pan over medium heat with a knob of butter. Stir frequently, tossing together until it’s smooth and creamy again.
Only visible to you
Made it?
Autumn,
Comfort Food,
In a hurry,
No energy to cook,
Pasta,
Spring,
Summer,
Vegetarian,
Winter,
15 Minute Meals,
Under 30 Minutes
Cancel
