Courgette Spaghetti with Trapanese pesto & Ricotta Salata

Courgette spaghetti isnt a new idea, although its become pretty fashionable In these nutritionally aware times, it has been around for decades. However the push to eat more vegetables and avoid certain carbs have pushed it to the top of the charts and i guess its Going to become a mainstay.

It’s very simple to prepare by using a Spiralizer or a Mandolin, Or you can buy it from a supermarket out of a packet if you are in a rush, when combined with Trapanese pesto its something to behold; The two textures are amazing and the courgette spaghetti absorbs the flavour of the pesto giving the dish a wonderful edge.

This delicate, refreshing pesto is named after its birth place, the town of Trapani in the western corner of Sicily. The recipe has remained unchanged for centruties, but dont be afraid to add more garlic or pecorino if you prefer it. Georgio Loccatelli uses Mint instead of Basil which brings in a lovely Lebanese element to the dish. But i like the recipe exactly like it is.


Photography By Frank Verbruggen

Courgette Spaghetti with Trapanese pesto & Ricotta Salata

Print Recipe
Serves: 4 Cooking Time: 40 minutes


  • For the Spaghetti
  • 3 Courgettes
  • 1 Tablespoon of olive oil
  • 2 tablespoons Ricotta
  • Salt
  • Ricotta Salata (hard Ricotta) grated for garnish
  • Pepper
  • For the Pesto
  • 2 cloves of garlic (crushed)
  • 50g Flaked Almonds
  • Handfull of basil leaves
  • 3 table spoons of olive oil
  • 200g fresh tomatoes, skinned & chopped (Whole sun dried tomato can also be used if preffered)
  • 2 tablespoons of freshly grated pecorino
  • Salt
  • Pepper
  • Mascarpone (optional)



For the ‘Courgette spaghetti’


Using a spiralizer or or mandolin make the courgette spaghetti (or you can buy it from a supermarket already spiralled)


Heating up a large frying pan with the olive oil and gently fry the courgette strips for a minute stirring every 10 seconds, season well and transfer to a large bowl (the spaghetti should not colour, drain away any liquid)


For the Trapanese Pesto


Using either a mortar and pestle or food processor, make a paste with the garlic, almonds, basil, & olive oil.


Stir in the chopped tomatoes well so they combine with the paste, then stir in the pecorino liberally & season to your taste.


Now mix both the ingredients together and top with the grated ricotta.


I top the pasta with a little mascarpone but that is optional.

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