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Courgette spaghetti with parsley, garlic and lemon breadcrumbs

This simple, fresh-tasting pasta dish is based on leftover bread – a clever Italian trick.

  • Timer Prep 15 min
    Cook 10 min
  • Chart 525.0 cal/
  • Chef hat Easy


Zest the lemons. Finely chop the garlic cloves. Trim and dice the courgettes. Finely chop the parsley. Use 1- or 2-day-old ciabatta (or other rustic loaf) to make the fresh breadcrumbs.


  1. 1 Heat three-quarters of the oil and gently fry the courgettes for 7-8 minutes until lightly browned. Remove from the pan and set aside. Move on to the next step while you wait.
  2. 2 Meanwhile, cook the pasta according to pack instructions. Move on to the next steps while you wait.
  3. 3 Mix together the garlic, parsley and lemon rind.
  4. 4 Add the remaining oil and butter to the pan. Add the breadcrumbs and fry, stirring, until crisp.
  5. 5 Take the pan off the heat, stir through the parsley mix and season.
  6. 6 Drain the pasta, add the courgettes and toss together with two-thirds of the breadcrumbs.
  7. 7 Sprinkle over the remaining crumbs and serve with lemon wedges.
  • Average per serving
  • Calories 525.0kCal
  • Fat30.8g
  • Saturated7.5g
  • Salt0.25g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg