Summer Cold Pasta with Courgettes, Cherry Tomatoes and Lemon

Crafting a nutritious and delicious meal in under half an hour is key to maintaining composure during those hectic evenings. This summer cold pasta recipe has been meticulously designed to maximise efficiency, enabling you to relish a fresh and flavourful dish without sacrificing precious time. The secret lies in orchestrating preparation phases in parallel: while the pasta water boils and the pasta cooks, you have ample time to chop the vegetables and prepare the dressing. This approach eradicates dead time and ensures every minute spent in the kitchen is productive. The aim is to deliver a complete and satisfying dish, conceptualised to offer a relaxing and stress-free culinary experience, even when time is at a premium. The combination of simple, fresh ingredients makes this cold pasta an ideal choice for those seeking lightness and taste, all within a manageable timeframe.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 12-15 minutes
• Difficulty: Easy
• Serves: 2

Ingredients

• 6.3 oz (180g) short pasta (e.g., fusilli, farfalle)
• 2 medium courgettes
• 7.1 oz (200g) cherry tomatoes
• 1 unwaxed lemon
• 3 tbsp extra virgin olive oil
• A small bunch of fresh basil
• Fine salt and freshly ground black pepper, to taste
• (Optional: Parmesan cheese shavings to garnish)

Method

1. Bring a generous amount of salted water to the boil in a large saucepan. Add the pasta and cook according to package instructions, typically 10-12 minutes, until al dente.
2. Whilst the pasta is cooking, wash and trim the courgettes. Using a vegetable peeler or mandoline, create thin ribbons along the length, or cut them into very fine julienne strips. Wash the cherry tomatoes and halve them.
3. In a large bowl, combine the courgettes and cherry tomatoes. Grate the lemon zest directly over the vegetables, then squeeze in the juice of half a lemon.
4. Add the extra virgin olive oil, salt, and freshly ground black pepper. Mix gently to combine all the ingredients and allow to marinate briefly.
5. Drain the al dente pasta and immediately rinse it under cold running water to stop the cooking process and cool it down. Drain very thoroughly.
6. Add the cooled pasta to the marinated vegetables in the bowl. Wash and roughly tear the fresh basil, then add it to the pasta.
7. Mix all the ingredients well. Taste and adjust for salt and pepper if necessary. Serve immediately or store in the refrigerator.

Serving & Leftovers

This cold pasta is perfect served straight away, perhaps garnished with a few Parmesan cheese shavings for an extra touch. It’s also an excellent option for a packed lunch. It can be stored in an airtight container in the fridge for up to 2 days. We recommend adding a drizzle of oil before serving if it has been refrigerated, to refresh the flavours.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions. This dish is a good source of complex carbohydrates, fibre, and vitamins.

One Last Thing

Integrating dishes like this into your weekly routine can significantly simplify meal management. Its versatility and speed of execution make it a reliable option for days when time is a precious commodity. Having such a practical recipe at hand means you can count on a healthy and tasty meal with minimal additional effort.