Pasta al limone with grilled zucchini

Ingredients

• 400 gspaghetti or linguine
• 2courgettes
• 60 gunsalted butter
• 2lemons (zest and juice)
• 80 gParmesan, finely grated
• 1 handfulfresh basil
• 45 ml (3 tbsp)olive oil
• to tastesalt and freshly ground pepper

Instructions

1. 1

   Cook the pasta

   Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions, reserving about 150 ml of pasta water before draining.

2. 2

   Slice the courgettes

   Cut the courgettes into thin rounds or half-moons. Season with salt and pepper and drizzle with a little olive oil.

3. 3

   Grill the courgettes

   Heat a grill pan or frying pan over a high heat. Cook the courgette slices for 2–3 minutes on each side, until tender with clear grill marks, then set aside.

4. 4

   Make the lemon butter

   Melt the butter in a wide frying pan over a medium heat. Grate in the lemon zest and add the juice of half a lemon straight away. Stir briefly.

5. 5

   Toss the pasta

   Add the drained pasta to the lemon butter. Add the reserved pasta water gradually, tossing as you go, until the sauce looks creamy and glossy.

6. 6

   Season and finish

   Stir in two thirds of the Parmesan. Taste and season with salt, pepper and more lemon juice if needed.

7. 7

   Serve the pasta

   Divide the pasta between plates and top with the grilled courgettes. Scatter over the remaining Parmesan, grate on a little more lemon zest and tear the basil over the top. Serve immediately.

What is pasta al limone?

Pasta al limone is an Italian-style pasta dish in which lemon brings brightness to a simple, rich sauce. This version combines butter, Parmesan and pasta water, then adds grilled courgettes and fresh basil.

The method works because the starchy cooking water helps the butter and cheese cling to the pasta. Grilling the courgettes separately gives them colour and keeps their flavour distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 21g protein, 78g carbs, 28g fat.

Most of the carbohydrates come from the pasta, while butter, olive oil and Parmesan contribute much of the fat. Pasta and Parmesan provide most of the protein, with the courgettes adding some vegetables to the plate. Serve with a leafy salad or extra vegetables for a more balanced meal.

Choosing the pasta and cheese

Pasta shape: Spaghetti and linguine both suit this sauce, as their long strands are easy to toss until coated. Save some pasta water before draining, since it is the key to bringing the sauce together.

Parmesan: Finely grated cheese melts more readily into the warm pasta. Keep some back for serving so the finished plates have a savoury, cheesy topping.

Getting good courgette colour

Even slices: Cut the courgettes into similar-sized rounds or half-moons so they cook at much the same rate. A little oil and seasoning helps them brown and taste well seasoned.

Hot pan: Let the grill pan or frying pan heat before adding the courgettes. Cook them in batches if needed, rather than crowding the pan, and look for tender slices with visible marks.

Building a glossy lemon sauce

Lemon butter: Add the zest and juice of half a lemon to the melted butter, then stir briefly. The recipe keeps the rest of the lemon for adjusting the flavour at the end.

Pasta water: Pour it in gradually while tossing, rather than adding it all at once. Stop when the sauce looks glossy and coats the strands; you may not need every drop.

Balancing the lemon flavour

Taste after adding the Parmesan, as it brings saltiness as well as savoury depth. Add more lemon juice a little at a time if you want a sharper finish.

Fresh basil and a little extra zest go on just before serving. Their fresh, aromatic flavour contrasts with the buttery sauce.

What to serve alongside

A crisp green salad or simply dressed leaves make an easy accompaniment to the creamy, citrusy pasta. Crusty bread can also be served alongside to mop up any sauce.

Serve the pasta as soon as it is tossed, while the sauce is glossy and the courgettes are warm. If you are preparing a larger meal, grill the courgettes ahead and finish the pasta at the last moment.

Recipe notes & tips

• Reserve the pasta water before draining, as it is difficult to recreate the same starchy sauce afterwards.
• Grate the Parmesan finely so it mixes easily through the pasta.
• Add pasta water in small splashes while tossing to control the sauce consistency.
• Taste the sauce after adding the cheese before deciding how much extra salt it needs.
• Grill the courgettes until just tender so they hold their shape when served.

Variations

• Add peas: Stir in cooked peas as you toss the pasta for extra colour and sweetness.
• Use parsley: Swap the basil for fresh parsley if that is what you have.
• Add chilli: Sprinkle in chilli flakes with the lemon butter for a little heat.
• Try another pasta: Use another long pasta shape if spaghetti or linguine is unavailable.
• Add garlic: Briefly cook finely chopped garlic in the butter before adding the lemon zest.

Common mistakes to avoid

• Forgetting the pasta water: Reserve about 150 ml before draining so you can loosen and emulsify the sauce.
• Adding all the water at once: Pour it in gradually while tossing, stopping when the sauce turns glossy.
• Crowding the pan: The courgettes may soften without browning; cook them in batches if necessary.
• Overcooking the courgettes: Take them off the heat when tender and marked so they keep their shape.
• Over-salting the sauce: Parmesan is already savoury, so taste before adding more salt.

How to store

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water, stirring until hot; the sauce may be less glossy after chilling.

Frequently asked questions