Courgette and Preserved Lemon Fusilli Lunghi
By Monday Pasta Club
Published on 08 September 2025
Elevate your weeknight pasta with this elegant dish from The Monday Pasta Club featuring preserved lemons and courgettes. The slow-cooked sauce creates an incredible depth of flavour, as meltingly tender courgettes mingle with the vibrant, zesty preserved lemons.
Time and servings
1 hr 10 minsTotal time
2Servings
15 minsPrep time
55 minsCooking time
Ingredients
- 30g salted butter
- 1 large enchalion shallot, finely chopped
- 2 garlic cloves, finely sliced
- 2 small preserved lemons, deseeded and finely chopped
- 1 large rosemary sprig
- 100ml dry white wine
- 2 Italian white courgettes, sliced into 1cm thick rounds
- 2 Yellow Zephyr courgettes, sliced into 1cm thick rounds
- 150g fusilli lunghi
- 2 tbsp mascarpone
- 40g pecorino, finely grated
Method
Step 1
Melt the butter in a large pan over a medium heat. Add the shallot and fry for 5 mins, or until softened and translucent. Add the garlic and fry for 1 min more until fragrant.Step 2
Stir in the chopped preserved lemons and the rosemary sprig, and season with salt and pepper. Pour in the wine, followed by the courgettes. Cover with a lid, turn the heat to low and cook gently for 45 mins, stirring occasionally to prevent sticking.Step 3
With about 15 mins of cooking time remaining for the sauce, bring a large pan of salted water to the boil. Add the fusilli lunghi and cook according to the pack instructions until al dente.Step 4
Once the sauce is cooked, remove and discard the rosemary sprig. Stir in the mascarpone and pecorino. Taste and adjust the seasoning.Step 5
Drain the pasta, making sure to reserve a mugful of the cooking water. Add the pasta to the sauce pan with a splash of the reserved water, and toss together until everything is well combined. Serve immediately.