Courgette, basil & almond pasta

Courgette, basil & almond pasta

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(19 ratings)

Prep: 15 mins Cook: 15 mins


Serves 2
Make al fresco eating simple with this fresh summery pasta dish from Mary Cadogan

Nutrition and extra info

  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal547
  • fat23g
  • saturates5g
  • carbs69g
  • sugars4g
  • fibre4g
  • protein20g
  • salt0.32g
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  • 175g orecchiette pasta
  • 2 tbsp toasted blanched almond
  • 2 small or 1 medium courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 garlic clove
  • large bunch basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 rounded tbsp grated parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tbsp lemon juice


  1. Cook the pasta in plenty of boiling salted water according to pack instructions. Meanwhile, finely chop the almonds, chop the courgette into small chunks, crush the garlic and strip the basil leaves from the stalks. Heat the oil in a large frying pan and fry the courgette for 2-3 mins until starting to soften, then throw in the garlic and half the basil and cook for 1 min more.

  2. Drain the pasta and add to the courgettes, along with the almonds, the rest of the basil, the Parmesan, salt, pepper and lemon juice. Toss everything together and serve with extra Parmesan on the side.

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Comments, questions and tips

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25th Jul, 2018
This was an alright recipe I guess. I bought ready blanched almonds and toasted them myself by frying them in a bit of oil in a pan for a few minutes until browned, tossing them often. I then placed them on kitchen paper to blot. I left them wrapped in the paper to cool while I chopped the courgettes and garlic. I also used bigger pasta shapes and less parmesan.
19th Nov, 2017
This has to be the quickest meal, it’s perfect for a midweek meal. it’s delicious yet simple. I like plenty of veg with my pasta so I doubled the amount of courgette and garlic. I also skipped the cheese but added salt and pepper, and a drizzle of olive oil over the top.
20th Jun, 2015
Made our pasta from scratch tonight (wacky Saturday night idea). I'll let you know how it goes. I often find that a nice sauce goes well with freshly made pasta - freshly made
5th Aug, 2013
Very tasty dish quick and easy to prepare. Used spaghetti as didn't have specified pasta. Added more almonds, courgettes and basil plus a few splashes of olive oil to finished dish.
18th Sep, 2011
I doubled the garlic and realised I had no lemons so put in a splash of balsamic. It was very simple but tasty and would make again
11th Sep, 2010
Lovely tastes blended together. Quite intense Garlic taste, so adjust dependant on specific taste. Can be quite a dry dish. As always....enjoy with a nice glass of white wine.
9th Sep, 2010
I'm no courgette lover, but due to a gigantic crop I've got loads. I liked the recipe, the amount of flavour was a real surprise, I added some more garlic though.
5th Jul, 2010
Great recipe. Quick, easy, and very tasteful. I added a bit more courgette and overdid on the parmesan, but that's something everybody can adjust to their own tasting. Great recipe for kids.
12th Jul, 2009
Not my favourite, but stilla quick and nice dish.
18th Jul, 2008
Just made this and it was really delicious , might add a bit more garlic next time as i love the stuff but all in all a great dish , will be making again and again .


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Becky Robinson's picture
Becky Robinson
12th Jul, 2014
I added tomatoes and sultanas and it made it ten times better!
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