Spinach and Courgette Fettuccine

This is a simple pasta recipe that comes together quickly and can feed a crowd. It is healthy and can be eaten hot or cold. Double the recipe if cooking for more people. @sarchakra

PREP TIME: 10mins

COOK TIME: 20mins

YIELD: Serves or Makes 3-4


  • 2 cups baby spinach
  • 1/2 finely chopped onion
  • 3 tbsp minced garlic
  • 21/2 tbsp olive oil
  • 11/2 tbsp crushed black pepper
  • 2 courgettes
  • 3 tbsp grated fresh Parmesan
  • salt
  • 2 tbsp finely chopped spring onions
  • 1/2 packet fettuccine


  • In a large pan heat water. Add 1 tbsp olive oil and some salt to flavor the water. Cook the fettuccine el dente according to box directions. Drain the pasta, reserving ½ cup of pasta water. While that is cooking, make the spinach.
  • Heat ½ tbsp olive oil in a pan. Add onion, 1 tbsp garlic, ½ tbsp black pepper and salt. Cook till the onion caramelizes. Then add the spinach. Stir to combine till spinach softens. Turn the gas off. Keep aside.
  • Use a peeler to cut the courgettes into thin strips. Stir the courgette strips for a couple of seconds in the hot pan after taking out the spinach. Quickly remove from heat and keep aside.
  • Heat 1 tbsp olive oil in the pan. Add in 2 tbsp garlic, 1 tbsp black pepper, salt, and cook a couple of seconds, before adding in the strained pasta. Add the reserved pasta water. Stir to combine everything.
  • Pour pasta on a plate. Top with sautéed spinach, stir fried courgette, and grated Parmesan.
Spinach & Courgette Fettucinne

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