A plate of spaghetti served with red pepper, lemon, basil and pine nuts

Pepper & lemon spaghetti with basil & pine nuts

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(20 ratings)

Prep: 7 mins Cook: 25 mins


Serves 2

Try this zesty pasta dish for a quick and healthy veggie lunch option. Low in calories, it provides fibre, vitamin C and iron and counts as two of your 5-a-day

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal473
  • fat18g
  • saturates2g
  • carbs54g
  • sugars6g
  • fibre11g
  • protein17g
  • salt0.1g
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  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 red pepper, deseeded and diced
  • 150g wholemeal spaghetti
  • 2 courgettes (250g), grated
  • 2 garlic cloves, finely grated
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 15g basil, finely chopped



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

  • 25g pine nuts, toasted
  • 2 tbsp finely grated parmesan or vegetarian alternative (optional)



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


  1. Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.

  2. Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.

  3. Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.

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Comments, questions and tips

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3rd Mar, 2020
I add a finely chopped banana shallot as gently fry until soft before adding the pepper along with a finely chopped red chicken! This is one of my favourite recipes.
Abena's picture
1st Jun, 2019
Bit bland so just OK .. Wish I'd read the previous comments first!
16th Jul, 2018
Really nice, added a red chilli which gave it a bit of heat. Lovely lemony flavour
27th Jun, 2018
Followed the recipe to the letter except that I use a tsp of oil instead of a tbsp. Very easy to make and really very filling, however also quite boring. I think next time I would use a little bit less pasta. I would grill the red pepper to lift up the flavour. Furthermore I would start of with some onion and an extra cloves of garlic on a low heat. Then I would add the courgette and the rest of the garlic and I would add thyme and oregano to the courgette. In the last minutes the grilled pepper can then go back to the pan
25th Sep, 2018
Hi, I’m not quite sure on the nutritional information for this recipe. It states 17g protein per portion - is this correct?
goodfoodteam's picture
3rd Oct, 2018
Thanks for your question. The 17g per serving for protein is correct. Contributors include the wholewheat pasta, pine nuts and parmesan but you also get some contributions from veg including courgette.
Greg Sansom's picture
Greg Sansom
28th Jun, 2019
I followed maartjevdm's tips to improve this. I also quartered the amount of lemon juice / zest, halved the amount of courgettes and added brocolli and asparagus and it turned out quite delicious.
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