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Courgette, lemon and sausage pasta recipe

Courgette, lemon and sausage pasta recipe

85 ratings

This summery sausage pasta is a great midweek meal option for those sunny evenings. With courgette and spaghetti in a garlic and lemon sauce, this one's a sure hit. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 557 calories / serving
  • Dairy-free

Ingredients

  • 2 tbsp olive oil​
  • 8 sausages, skins removed
  • 1 red onion, finely chopped
  • 2 courgettes, halved and sliced diagonally
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika​
  • ½ lemon, zested and juiced
  • 300g spaghetti
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2340kj
    557kcal     28%

  • Fat

    20g 29%

  • Saturates

    6g 28%

  • Sugars

    7g 8%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 68.3g Protein 23.2g Fibre 4g

Method

  1. Heat the oil in a deep frying pan over a medium-high heat and pinch the sausage meat into small nuggets into the pan. Fry for 5-7 mins, stirring frequently, until golden brown and crisp. Add the onion and courgettes; cook for 6-8 mins until tender and golden, scraping any browned bits of sausage from the bottom of the pan. Stir in the garlic and smoked paprika; cook for 1 min. Stir in the lemon juice.
  2. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 100ml cooking water. Add the pasta to the sausage and courgette pan and remove from the heat; toss well. Add a little pasta water to make a sauce that coats the spaghetti, then scatter with lemon zest to serve.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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