Goodie-goodie Courgette Salad and Naughty Courgette Pasta

It’s incredible how you can produce two completely different dishes – a healthy green salad for example, and a hearty rich creamy pasta – with almost the same ingredients. Here are two alternatives, both using courgettes, and both excellent. It’s a great example of how you can turn a recipe around this way and that.

Goodie-goodie courgette salad – much better than it sounds

As part of my exhaustive experimentation with the not-spiraliser I found myself with some very courgette-tasting cold ‘spaghetti’. What to serve it with without spoiling the spirit of the healthiness of it? It needs a herb, basil if somewhere hot, and mint if somewhere more northerly; some cheese, hard or ricotta is better for you than soft; and maybe a little fennel for lift and freshness.

Serves 2


  • 1 courgette (spiralised – use an ordinary julienne peeler which you can buy for a fiver)
  • 1 bulb of fennel, fronds reserved for garnish and then finely sliced
  • Juice and zest of half a lime
  • 55g/2 oz/½ cup shaved or grated pecorino
  • 10 basil leaves, finely torn
  • 4 tbsp olive oil
  • Smoked salt and freshly ground pepper


  1. In a non-metalic bowl mix the courgette and fennel
  2. Make the dressing with the oil, lime juice and zest and the seasoning
  3. Mix the basil leaves and pecorino into the courgette and fennel mix
  4. Dress, and garnish with the fennel fronds

Naughty pasta – spaghetti with heart-attack inducing creamy sauce

Or, of course, if you are catering for younger appetites you can always revert and serve all simply chopped and warmed with hot, real pasta.

If you choose that option use the same ingredients as above but substitute 120 ml/½ a cup of double cream for the lime juice, halve the oil, and cook 250g/8 oz pasta to soak up the sauce.

Again for two


  1. Slice the courgettes rather than spiralising them.
  2. Fry them, together with the fennel in oil.
  3. Add the basil and seasoning. Add the cream, heat through gently.
  4. Pour over the pasta and serve with the pecorino

Peas are a good addition to both if you need to pad out a little or add interest.

Next up, interesting compromise pasta.

Music to listen to as you cook

If you’re making the goodie goodie option, you can listen to Peggy Lee singing Goody Goody.

And if you go for the naughty option you can listen to Porcelain Black singing Naughty Naughty.

0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments

Related Posts

Montalbano’s peperoni arrosto – or the best way to cook red peppers

“…si arricriava a mangiare una generose porzione di peperoni arrosto che Adelina aveva lasciato in frigorifero” Andrea Camillieri, La Forma Del…
Read More

On trifle – its origins and history

Syllabub, fools, possets, and trifle are all so closely related that it’s hard to be exact when looking back through the mists of time as…
Read More

Steak au Poivre – how to make the best

“At a scarred wooden table, sipping a treacly apéro served by a waitress who could have been sung into existence by Serge…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts