Courgette / Zucchini Pasta With Chili, Garlic & Parmesan

"My Mum took my sister and I out to lunch in London the other day and we had Italian for lunch. I don't recall the name of the restaurant but the dish I had was fantastic! It was called Giardiniera I think and contained all the below but also had deep fried spinach and paremsan balls with it. I've been unable to replicate the spinach balls (I tried a baked version as well but that didn't work either) so I'm just listing the pasta and topping for now and maybe eventually I'll be able to get the rest right."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by tjbrolley_99 photo by tjbrolley_99
photo by The 500 Chef photo by The 500 Chef
photo by Chef floWer photo by Chef floWer
Ready In:




  • In a large pan of salted water, put the pasta on to boil.
  • Grate the courgettes/zucchini, chop or mince the garlic, finely chop the chilli and grate the parmesan.
  • Melt the teaspoon of butter in a large frying pan and add the garlic.
  • Cook for a couple of minutes and then add the chilli and courgette/zucchini.
  • Leave to cook for 10-15mins stirring occasionally. NB. You want to cook everything but not really brown any of it off.
  • Remove from the heat and stir in the parmesan.
  • When the pasta is cooked to your liking, drain well and stir through a tablespoon of olive oil if desired.
  • Plate up the pasta and serve with the courgette/zucchini mixture on top.

Questions & Replies

  1. what is 150g of pasta


  1. Made this last night; very easy & delicious! I didn't have a chili so I used a tsp of crushed pepper- just a little spice. I julienned the zucchini so it stayed just a bit al dente.
    • Review photo by tjbrolley_99
  2. This was delicious. Easy, quick, and a great way to use the zucchini from my garden.
  3. A really delicious dish, was well received by OH. Didn’t use fresh chilli as OH is not keen on spicy food, did add just a pinch of chilli flakes. This one is on my keep list
  4. I've never really been keen on courgette, but this recipe could change that. Lovely creamy flavoured spicy option for pasta... Excellent ! Thanks
  5. I made this for dinner tonight, upping the quantities, and we really enjoyed it. One thing I did wrong was to not remove the zucchini mixture from the heat, so it clumped together when I stirred the parmesan through. The flavour was great though. I'll make it again soon, and post a rating.


  1. Added 6 baby plum tomatoes. Added 75g Boursin Garlic and Herb Cheese. Used a pinch of chilli flakes instead of fresh chilli. Only used 20g of Parmesan just to finish. Added the cooked pasta to the sauce and stirred through
  2. This was super easy and very good. I did substitute just a dash of crushed red pepper for the chilies. This was a great light dinner that I was able to get on the table in a flash and my 3 year old who never eats zucchini even ate some!


Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
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