Salsa verde spaghetti with courgettes
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Danielle Wood
Salsa verde spaghetti with courgettes
An Italian-style green sauce adds zing to this buttery courgette spaghetti. Make a double batch of the salsa verde and store in the fridge for drizzling over eggs, steak, salads and more
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (serving)
Calories
568Kcal
Fat
19gr
Saturates
7gr
Carbs
81gr
Sugars
4gr
Fibre
8gr
Protein
16gr
Salt
0.1gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 400g spaghetti
- 150g frozen petits pois
- 40g unsalted butter
- 350g courgettes, coarsely grated
- 2 garlic cloves, finely sliced
- pinch of chilli flakes
- 1-2 tsp lemon juice
For the salsa verde
- ½ x 30g pack parsley, thicker stalks removed
- ½ x 20g pack dill, thicker stalks removed, plus extra to serve
- zest of 1 lemon, plus 1 tsp juice
- 3 anchovies
- 3 tbsp mild olive oil
Step by step
- For the salsa verde, whiz all the ingredients in a mini food processor until combined (or finely chop the herbs and anchovies, then combine with the lemon and olive oil). Season with black pepper and set aside.
- Bring a saucepan of salted water to the boil, then cook the spaghetti according to pack instructions, adding the peas for the final 3 minutes.
- Meanwhile, melt the butter in a large non-stick frying pan. Cook the grated courgettes, garlic and chilli flakes over a medium-low heat for 4-5 minutes, until softened. Drain the spaghetti well, then tip into the buttery courgettes. Add 1-2 teaspoons of lemon juice (to taste) and toss well to coat. Drizzle over the salsa verde, garnish with extra dill and divide among shallow bowls to serve.
