THE BELLY KITCHEN · Dinner
Lemon, Garlic & Courgette Protein Fusilli
Golden-edged courgette half-moons, lemon and parsley meet Fusilli in a light garlic-oil coating. A dinner for two that gives the vegetables their own time in the pan.
Published · BELLY Editorial
Estimated: 10 min prep · 25 min cooking · 35 min total
Allergens: BELLY pasta contains wheat (gluten) and lupin. Check every ingredient label.
AI-generated serving illustration
Original BELLY editorial recipe; not yet kitchen-tested
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Ingredients
For 2 people
- 150 g BELLY Fusilli, weighed dry
- 400 g courgettes, weighed after trimming, cut into 4 mm half-moons
- 2 tbsp olive oil, divided between two batches
- 2 garlic cloves, finely sliced
- 1 lemon: finely grated zest and 1 tbsp juice, plus more to taste
- 10 g flat-leaf parsley, washed and chopped
- 150 ml reserved pasta cooking water, used as needed
- Salt and black pepper to taste
APRON ON. WATER BOILING.
How to make Lemon, Garlic & Courgette Protein Fusilli
- 1
Wash and trim the courgettes, weigh out 400 g and cut into half-moons about 4 mm thick. Pat the cut pieces dry with a clean towel. Prepare the garlic, parsley and lemon. Put a large pan of water on to boil for the pasta.
- 2
Warm 1 tbsp olive oil in a wide frying pan over a medium-high heat. Add half the courgettes in a loose single layer. Cook for approximately 7–9 minutes, turning occasionally, until tender with some golden edges and no puddle of liquid. Transfer to a bowl. If the pan is crowded, use more batches and allow extra time.
- 3
Add the remaining 1 tbsp oil and cook the second batch in the same way. When the second batch is nearly ready, cook the Fusilli in the boiling water according to its own pack instructions. Before draining, reserve 150 ml of the cooking water.
- 4
Reduce the frying-pan heat to low. Add the sliced garlic to the second batch of courgettes and stir for 30–60 seconds until fragrant, without letting it brown. Return the first batch to the pan.
- 5
Add the drained Fusilli and 2 tbsp reserved pasta water. Toss gently over a low heat for 1–2 minutes until lightly coated. Add more water a tablespoon at a time only if needed; you do not need to use the whole reserved amount.
- 6
Take the pan off the heat. Fold in the lemon zest, 1 tbsp lemon juice and chopped parsley. Taste, season with salt and pepper and add more lemon juice only if wanted. Divide between two bowls.
- 7
Cool and refrigerate leftovers within two hours. Use within 48 hours and reheat once only until steaming hot throughout. Follow any shorter ingredient use-by instructions.
Give the courgettes room first. Add pasta water later, a spoonful at a time.
Ingredient swaps, allergens and storage
Estimated time: 10 minutes preparation and 25 minutes cooking, with the pasta cooked alongside the second vegetable batch. Pan size, heat and packet timings vary. Allow extra time for additional batches. Original editorial recipe; not yet kitchen-tested.
Each serving contains 75 g dry Fusilli. At the supplier-declared 20 g protein per 100 g dry pasta, that contributes 15 g protein from pasta alone. No finished-meal nutrition total has been calculated.
Allergens: BELLY Fusilli contains wheat (gluten) and lupin; its ingredients include oat fibre. Check all current ingredient labels and any cross-contact information. This recipe is not gluten-free.
Penne can replace Fusilli using its own pack cooking time. Parsley may be omitted for a simple lemon-garlic finish. Cheese, pesto and other additions change the recipe and allergens; they are not included in the base recipe or illustration.
BELLY is sold out. You can use an available pasta for this recipe, following its packaging; the BELLY-specific nutrition example will not apply to another product.
Understand dry-weight pasta nutrition · Make courgette pasta without a watery coating
BELLY Fusilli is currently sold out. Register your interest in the next Fusilli drop.
Sources checked 2026-10-20
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