Recipes‎ > ‎

Spaghettini con zucchini

Here's a courgette recipe I use frequently and really enjoy.  It uses up courgettes fast and can be made quickly.  It really is amazing what 40 seconds of rosemary can do. 
It's from Dear Francesca, An Italian Journey of Recipes Recounted with Love by Mary Contini. Edbury Press, Random House, London, 2003, pgs 141-142.

vegetarian, vegan, dairy free


2 smaller courgettes, freshly picked, grated
3-4 Tbls olive oil
1 clove garlic
1 small sprig fresh rosemary
170g (dry weight) spaghetti, cooked


  1. Grate the courgette, coarsely.  
  2. Peel and finely chop garlic. 
  3. Heat the olive oil, add garlic and cook it gently to flavour oil (30 sec). 
  4. Add grated courgette and cook in the oil, keeping the heat high enough to let courgettes brown a little at the edges, to desired doneness.  
  5. Season with salt and pepper.  
  6. Add sprig of rosemary and toss courgettes over the sprig for about 30-60 seconds, enough to warm the rosemary.  Remove sprig.  (Adding rosemary at the very end of cooking and simply warming it through gives a fresh, light rosemary flavour, perfect with courgettes.)  
  7. Toss with cooked spaghetti, adding plenty of fresh ground black pepper.  

Serves 2.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Spaghettini con zucchini in bowls with glass of wine