Summer tomato pasta

Fresh herbs and a squeeze of lemon give Donna Hay's Mediterranean lunch a real zing
By Donna Hay
Summer tomato pasta
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 200 g spaghetti
  • 300 g cherry tomatoes
  • 2 courgettes, sliced with a vegetable peeler
  • 1 tbsp olive oil
  • 1 cloves garlic, crushed
  • Small handful of fresh basil
  • Small handful of fresh mint
  • 1 buffalo mozzarella, torn into pieces


1. Cook the pasta in a large saucepan of boiling salted water for 8'10 minutes or until al dente. Drain. While the pasta is cooking, make an incision in each tomato using a small, sharp knife. Tear in half, squeeze out the seeds and discard.

2. Toss the pasta with the tomato, courgette, lemon juice, olive oil, garlic, basil, mint, salt and pepper. Divide the pasta between serving plates and top with mozzarella to serve.

donna hay - fast fresh simple

For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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