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Courgette and Tomato Pasta recipe

Courgette and Tomato Pasta recipe

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  • Ingredients
  • Pasta
  • Tomato pasta

A fantastic vegetarian pasta dish that's simple to make. Courgettes are simmered in a well-seasoned tomato sauce, then served with pasta shells and cheese.

60 people made this

IngredientsServes: 4

  • 4 tablespoons olive oil
  • 1/2 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 large courgette, peeled and cubed
  • 425g passata
  • 475ml water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon crushed chillies
  • 100g caster sugar
  • 225g uncooked pasta shells
  • 4 tablespoons grated Pecorino Romano cheese

MethodPrep:15min ›Cook:1hr10min ›Ready in:1hr25min

  1. Heat olive oil in a saucepan over medium heat. Stir in the onion and garlic; cook until tender. Mix in courgette and coat in the olive oil. Pour in passata and water. Season with oregano, basil and crushed chillies. Dissolve sugar in the sauce. Reduce heat to low and simmer 1 hour, stirring occasionally.
  2. During the last 10 minutes of the simmer time, bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large bowl, mix sauce and cooked pasta shells. Top with cheese to serve.

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Reviews & ratingsAverage global rating:(24)

Reviews in English (22)

This was delicious, however I halved the water and passata, only added ½ tsp sugar (was 100g a typo?) and this was enough for 300g dried pasta. I will be making this again! Thank you.-22 Nov 2013

Would have been nice without the sugar - I followed the recipe and was too sweet and watery. Made a large batch so am hoping it might improve overnight!-10 Jun 2015

by Jessica

I loved this dish! I thought it was very easy and healthy! I only made a few changes....... I added more garlic because my husband and I love it!! I also added fresh mushrooms and a can of diced tomatoes (drained). I used rigatoni instead of shells because thats all I had. I also only used 1/4 cup of sugar due to what others had stated. I simmered it for 1 hr like the recipe said and it turned out wonderful! Iadded low fat parm cheese and that topped it off!!! Great dish I will make again!!PS this dish is just as good the next day! (and I am not a "left-overs" type of girl!! Yum!-28 Jul 2008

Our Fave Courgette & Tomato Summer Pasta

I know, I know, ANOTHER courgette (zucchini) recipe. But bear with me everyone. This is our FAVOURITE pasta recipe. During courgette season we eat this Courgette & Tomato Pasta at least once a week. Why you may ask?

Because it's simple, it's speedy and above all, it's delicious.

Now, don't panic. This isn't a low carb courgetti or a zoodles concoction. You could sub all the pasta for the courgette if you really wanted to be like that, but it isn't really the point of this recipe.

The point is to make a lovely, filling, yet not too heavy meal that's made from fresh seasonal ingredients. It's the sort of meal that comes together super quickly. I can prep the veggies in the time it takes to boil the water for the pasta, and the sauce takes almost exactly as long as the pasta takes to cook.

We grow our own courgettes (zucchini) and tomatoes each year, which means that they are plentiful (understatement) and nothing gives me a thrill like having almost all the ingredients homegrown. If you don't grow your own, try and get the ripest tomatoes you can find as this makes this recipe infinitely more delicious.

Fresh, fuss-free, full of summer flavour from the courgettes and tomatoes and on the table in less than 30 mins. It's no wonder I turn to this recipe again and again whilst these gorgeous ingredients are in season.

*Serving Note: *

I want to quite bossily add, it's worth buying a few pots of basil and parsley to have on your window sill to add to dishes like this, even if you don't have a garden. Nurture them a little and they will give you weeks of fresh leaves to snip on to your pasta. I especially adore the tiny Greek basil as it seems to stay fresh and looking lovely for longer than regular basil. They don't last forever, granted, but having a pot on the go is so much nicer than chucking out horrid squishy herbs after a few days.
If like me you have a zucchini/courgette glut, you might like to see these other recipes we have created!


If you have the time, salt, drain and dry the sliced courgettes: layer them in a colander, sprinkling each layer with salt, and place a suitably sized plate on top.

Weigh this down with a heavy object (like scale weights) and after 30 minutes quite a bit of water will have been drawn out. Dry them really thoroughly in a clean cloth and then they're ready to cook. Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches), add the crushed garlic and sauté the courgette slices to a nice golden colour on each side. Next arrange layers of courgettes, cheese slices and sliced tomatoes in a heatproof gratin dish so that they overlap each other slightly like slates on a roof. You can watch how to skin tomatoes in our Cookery School Video.

Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper. Then bake on a high shelf in the oven for 30 minutes. Serve this with lots of crusty bread and a green salad with a sharp lemony dressing.

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                    You can use pretty much any pasta shape with this dish. Here are a few ideas:

                    • CONCHIGLIE - also known as shell or seashell pasta
                    • PENNE - pasta tubes
                    • RIGATONI - ridged pasta tubes
                    • FARFALLE - bow-tie pasta, this would be good if you were serving it cold as a pasta salad
                    • FUSILLI - spiral pasta
                    • ORZO - rice-like pasta
                    • LASAGNE SHEETS - you could turn it into lasagne

                    Heat 1tbsp olive oil in an ovenproof pan that’s suitable for the hob, add the onion and garlic, and cook for 5-6 mins. Remove from the heat and allow to cool. Stir through the parsley and mix well with the turkey mince. Form into 6 large meatballs and return to the hot pan to brown on each side.

                    Heat the oven to 160C, gas 4. Pour the soffritto sauce over the meatballs and bring to the boil, then season and cover. Transfer to the oven and cook for 1 hr.

                    Meanwhile, cook the pasta according to the pack instructions and, using a julienne peeler, peel the courgette into strands. Put the courgette strips into a colander and drain the pasta over them – the hot water will cook them through. Mix well and pour over the remaining oil. Divide between bowls and top with the meatballs, tomato sauce and cheese, if using, to serve.

                    Linguine with courgette, basil and almond pesto (pictured top)

                    Prep 10 min
                    Cook 30 min
                    Serves 4

                    400g pasta – I used linguine, but trofie or penne would also work
                    2 small, firm courgettes
                    40g almonds
                    or a mix of almonds and pine nuts
                    1 garlic clove
                    1 big handful basil leaves
                    100ml olive oil
                    50g pecorino or parmesan
                    , or a mix, grated
                    A small potato, peeled and diced

                    Bring a large pan of water to a boil for the pasta.

                    Wash, top and tail the courgettes, then, using the coarse side of a box grater, grate into a clean tea towel and squeeze all the excess water out.

                    In a blender or mortar, blitz or pound the nuts, garlic and a pinch of salt until the mix resembles a coarse rubble. Add the courgette, basil and oil, and blitz or pound again, until you have a rough, vivid-green paste. Scrape into a large bowl, stir in the cheese and taste for salt.

                    Salt the boiling water and cook the pasta, adding the diced potato, too, until the pasta is cooked but still has some bite.

                    Drain the pasta (saving some of the cooking water) and combine with the pesto. Swirl it around, and add more pasta cooking water to achieve a soft, swishy texture. Serve immediately.

                    • 4 medium courgettes
                    • 1 tbsp olive oil
                    • 75g diced chorizo
                    • 2 cloves garlic, crushed
                    • 335g cherry tomatoes, halved
                    • 1 tbsp tomato purée
                    • 1 tsp dried mixed herbs
                    • 150g ball mozzarella, torn into small pieces
                    • 28g fresh basil, roughly torn

                    Preheat the oven to 200°C/fan 180°C/gas mark 6. Halve the courgettes lengthways. Scoop out the seeds using a teaspoon and roughly chop them. Place the courgette halves on a roasting tray, brush with the oil and bake for 12-15 minutes, until just soft.

                    Meanwhile, add the diced chorizo to a medium saucepan over a medium heat and cook for 3-4 minutes, until golden and the oil has started to release. Add the garlic and cook for a further minute. Add the courgette seeds, tomatoes, tomato purée and dried herbs with seasoning and simmer for 5 minutes with the lid on, until the tomatoes have softened and burst slightly. Remove the lid and cook for a further 5 minutes until thickened. Stir through half the basil.

                    Preheat your grill to the highest setting. Divide the tomato mixture between the roasted courgettes and top with the mozzarella. Place under the grill for 3-4 minutes, until the mozzarella is melted and golden. Top with the remaining basil and divide between 4 plates to serve.

                    Garlic linguine with courgette and broccoli

                    I’ve been super busy lately, work, work, work, work, and more work . Typical freelancer struggles, a couple of months underworking and suddenly all clients come at the time!

                    Feeling bad that I couldn’t spare much time for this blog and also couldn’t be bothered cooking at all. King and I have been mostly eating pasta, fried rice or anything quick and easy for almost 2 weeks straight. This garlic linguine is one them.

                    For this recipe, I am using Magda courgette(the only one that is pale green). It is sweeter and denser than the regular courgette, and it is best to grill and sautee. However, this recipe also works with regular courgette.

                    Ok …. let’s start.

                    First, halve the courgette, then slice them up thinly at a 45º angle like the picture shows.

                    Chop the broccoli into very tiny florets.

                    Boil the linguine in salted water, for timing please follow the instructions on the pasta’s packaging. Rinse them with ice-cold water and shake through a sieve to remove any excess water, set aside.

                    Heat the oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes until it turns slightly golden in colour.

                    Add the broccoli and courgette and cook for 3 minutes, stirring frequently.

                    Drop in the linguine, thyme and 2/3 of the parsley. Season with salt, chilli flakes, pepper and lemon juice, stir well and cook for another 3 minutes. Garnish with the remaining parsley to serve. Enjoy!

                    This simple pasta dish with broccoli and courgette makes a speedy weeknight super delicious veggie supper.

                    You may also be interested in checking out my other delicious pasta recipes.

                    If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!

                    Courgette, Tomato & Brie Gratin [A Girl Called Jack]

                    This dish was born of a sad-looking courgette in my fridge, half of a very large onion that was starting to dry out, and some bits and pieces from my cupboard. The rice makes this filling and comforting, and the cheese, tomato and slightly crisp courgettes have me reaching for a second portion even when I am pleasantly full. If you have always been a bit disdainful about courgettes, this simple supper might just change your mind… You can double the recipe quantities to serve 4 people, in which case, use a roasting tin rather than individual ovenproof dishes.

                    (This post is not sponsored I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

                    150g rice (I use standard long grain but wholemeal is really good in this)

                    1 chicken or vegetable stock cube, dissolved in 200ml boiling water

                    1 x 400g carton or tin of chopped tomatoes

                    a few sprigs of fresh basil

                    a few sprigs of fresh parsley

                    50g Brie cheese or to taste (I admit to using much more than that at times…)

                    a drizzle of oil, plus a little extra to grease the ovenproof dishes

                    First, preheat your oven to 180C/350F/Gas Mark 4.

                    Peel and dice the onion and toss into a medium pan with the rice. Pour the stock in a little at a time on a low heat, stirring frequently until each addition is absorbed, and then adding the next. You may need to add more or less liquid until the rice is just cooked, but water to top up will be just fine if you run out of stock.

                    Add the chopped tomatoes, tear over the fresh basil and parsley leaves, and stir through. Remove the pan from the heat.

                    Finely slice the courgette into approx 1mm slices and dice the Brie into small pieces.

                    Spoon the rice-and-tomato-and-onion mixture into two small greased ovenproof dishes, ramekins or bowls. Scatter the Brie on top. Then lay the courgette slices over the cheese so that they overlap, and brush or drizzle with a little oil.

                    Cook in the oven for 15 minutes until lightly toasted on top. Remove from the oven, allow to cool slightly, and serve.

                    TIPS: If, like me, you are a big cheese fiend, add grated Parmesan or another hard strong cheese on top of the courgette before popping it in the oven.

                    ‘Courgette, tomato and Brie gratin’ recipe from my first book A Girl Called Jack.

                    Photography by Susan Bell.

                    Click here for my books!
                    All text copyright Jack Monroe.
                    This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

                    This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

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                    By Jack

                    Jack Monroe is an award winning food writer and bestselling author. Books include A Girl Called Jack, A Year In 120 Recipes and Cooking On A Bootstrap. She has won the Fortnum & Mason Food and Drink award (ironically), the Observer Food Monthly Best Food Blog, Marie Claire 'Woman At The Top', Red Magazine's 'Red Hot Women', the YMCA Courage & Inspiration Award, the Woman Of The Year Entrepreneur award, the Women Of The Future media award and many more. She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in Britain and abroad.

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                    South East of England. Family owns pets: dogs, cats, chickens, ducks, kune kune pigs (not for eating) and bees (that we never get any honey from). I am vegetarian because I have never liked the taste or texture of meat but my family do eat it so I will be including meat recipes on this blog. I work in our vegetable garden alongside my mum. Our dream is to be self-sufficient. I hope that this blog inspires, informs and is found interesting for any readers. I will be discussing anything to do with gardening, growing, working on the land and food, including recipes as I go along. Please feel free to ask any questions relating to the blog. View all posts by thekitchengardenblog