English Garden Spaghetti

English Garden Spaghetti

23 March 2016

This simple vegetarian spaghetti makes full use of this season’s unbeatable selection of vegetables such as broad beans, courgettes and tomatoes. Keen gardeners may even be able to source some of the ingredients from their great outdoors.
  • Recipe





Cooking Time

20 mins


2 tbsp of olive oil

3 cloves garlic - crushed

8oz (200g) podded young broad beans

1 medium sized courgette - cut into long strips

2 ripe tomatoes – roughly chopped

Grated zest of 1 lemon

Handful of fresh basil

1 tablespoon of freshly chopped parsley

Salt and freshly ground pepper

6oz (175g) of dried spaghetti

Freshly grated parmesan


1Bring to the boil a large saucepan of salted water and add the spaghetti. Cook until tender then drain, and sprinkle and toss with some olive oil to prevent it from sticking together

2While the spaghetti is cooking, heat a sauté pan and add the olive oil. Toss in the garlic and cook for a few minutes over a low heat

3Add the beans and courgettes and cook for 4 minutes until soft

4Add the tomatoes and the lemon zest. Season with salt and pepper. Rip up the basil and add with the spaghetti to the pan. Toss the spaghetti well so it is covered in the sauce. Add the parsley, mix once more, sprinkle over the parmesan and serve

5This goes beautifully with a rocket salad and a large slice of buttery garlic bread.