Wednesday 14 September 2022


This dish may sound simple on paper but oh my... it is truly one of the best pasta mains I have ever rustled up! Slowly sautéing the grated courgette in lashings of butter adds an incredible depth of flavour to this humble vegetable while the addition of my new favourite, Aleppo peppers give it all a warm but not overpowering spiciness. Add some toasted pine nuts on top and you got yourself a vibrant, flavourful and quickly made bowl of pasta goodness you won't forget in a hurry!



  • 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste
  • 400g linguine, cooked al dente
  • 1 cup (235 ml) pasta water, reserved
  • 570 grams courgette, trimmed, coarsely grated
  • 6 tablespoons (85 grams) unsalted butter
  • 4 garlic cloves, minced
  • 1/4 teaspoon Aleppo pepper, more to garnish
  • 1/2 cup (45 grams) grated parmesan
  • Handful fresh basil leaves, cut into thin ribbons
  • 100g toasted pine nuts
  • Boil your linguine in well-salted water until it’s 1 minute shy of fully cooked. 
  • Before you drain it, reserve 1 cup of the pasta cooking water and set it aside. 
  • Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the courgette, salt, and red pepper. 
  • Cook the courgette, stirring from time to time, for 13 to 15 minutes. 
  • It will first let off a puddle liquid, the liquid will cook off, and the courgette will become soft and concentrated. 
  • If the courgette begins to brown, reduce the heat slightly. 
  • Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.
  • Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. 
  • Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. 
  • Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. 
  • Finish with remaining parmesan and basil and top with the toasted pine nuts and more Aleppo pepper.

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