Fusilli with Courgettes

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

I make this pasta dish for myself time and time again. Little cubes of courgettes are fried until they turn wonderfully brown and melting, then are tossed with fusilli or other pasta shapes. Don’t skip the salting of the courgettes, which draws out some of their moisture and concentrates the flavour.


  • 250 g (8 oz) fusilli or other pasta shapes
  • 1 tablespoon


Put the courgettes in a colander and sprinkle with 1 teaspoon salt. Turn to coat, then leave to drain for 30 minutes. Rinse and pat dry on kitchen paper.

Put a large pan of lightly salted water on to boil. When it is almost boiling, start making the sauce. Heat the oil in a frying-pan, add th