Courgette Spaghetti

    30 min

    A great summer dish, which makes use of courgettes and yellow squash when in-season. Enjoy with a liberal sprinkling of freshly grated Parmesan.

    44 people made this

    Serves: 4 

    • 3 cloves garlic, chopped
    • 1 onion, chopped
    • 15g butter
    • 1 tablespoon vegetable oil
    • 2 courgettes, thickly sliced
    • 2 yellow summer squash, thickly sliced
    • salt and pepper to taste
    • 450g spaghetti pasta
    • 800g passata

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In large frying pan, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat and layer courgette and yellow squash on top. Add salt and pepper, cover and steam 10 minutes or until the vegetable is tender.
    2. Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. Add passata to the courgette mixture, stir and heat through. Serve the sauce over the pasta.

    Yellow summer squash

    Look like yellow courgettes and can be found in speciality markets. If unavailable, use courgettes instead.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (34)


    The first time I made this recipe, I followed it exactly. It was good, but a bit bland for my taste. The second time, I substituted a few things. First, I added sweet vidalia onions instead of ordinary white onion. I used diced tomatoes with basil and oregano instead of crushed tomatoes. I sauteed all the veggies except the tomatoes in olive oil along with mushrooms and black olives. I added the tomatoes near the end, just to warm through, along with a pinch each of red pepper flakes and italian seasoning. Also, i used radiatore instead of angel hair pasta just because I like it better. With a few changes, this was so good even my meat loving mother loved it! This is a new family staple.  -  12 Sep 2007  (Review from Allrecipes US | Canada)


    After reading reviews, I added about a half cup of chopped fresh basil and parsley to the tomatos and let them sit while I prepared the rest of the dish. I also used olive oil instead of butter when heating the onion and garlic. I added a little more fresh basil to the zucchini & squash while they cooked. And I used wwhole heat penne pasta. My fiance and I thought this dish was very good. I'm still eating the left overs!  -  13 Jul 2006  (Review from Allrecipes US | Canada)


    Great recipe...delicious! I made this recipe with a few minor modifications. I used one vidalia onion instead of a white onion, 1 (28 oz.) can diced basil oregano garlic tomatoes instead of crushed tomoates and 1/2 cup fresh basil and parsley chopped. I will definitely make this recipe again.  -  03 Oct 2010  (Review from Allrecipes US | Canada)