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Courgette and pea pasta recipe

Courgette and pea pasta recipe

99 ratings

Jamie Oliver says, "Tearing up lasagne sheets gives you super silky pasta, which is delicious with courgettes and peas. I’m holding back a little cooking water to emulsify with the cheese and create a beautiful creamy sauce. You should definitely try this at home!" See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 262 calories / serving
  • Healthy


  • 2 garlic cloves
  • 2 courgettes
  • 1 tbsp olive oil
  • ½ tsp dried crushed chillies (optional)
  • 250g fresh lasagne sheets
  • 160g fresh garden peas (or frozen)
  • ½ a bunch of fresh mint (15g)
  • 50g Parmigiano Reggiano
  • 1 lemon
  • extra virgin olive oil
Source of protein, which supports the maintenance of muscle mass

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    5g 23%
  • Sugars

    4g 4%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 27.3g Protein 13.7g Fibre 13.7g


JO 155x255
  1. Bring a large pan of salted water to the boil. Peel and finely slice the garlic; trim and halve the courgettes lengthways, then slice into half-moons.
  2. Place a large non-stick frying pan over a medium heat with the olive oil. Add the garlic and chilli flakes (if using), cook for 1 min, then add the courgettes and a pinch of sea salt and black pepper. Cook for 10 mins, or until golden and softened, stirring occasionally.
  3. Roughly tear the lasagne sheets and drop into the boiling water along with the peas. Cook for 2 mins, then drain, reserving a mugful of pasta water.
  4. Toss the drained pasta and peas into the courgette pan with a good splash of pasta water. Tear in the mint leaves, then finely grate in most of the Parmesan. Add another splash of pasta water, then squeeze in all the lemon juice; toss well, then taste and season to perfection.
  5. Dish up, finely grate over the remaining Parmesan and drizzle with extra-virgin olive oil, before tucking in.

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