Perfect pasta for menopause: Fennel, Courgette and Lemon Pasta


Just by looking at the lightness of this pasta dish, you’ll feel the benefits of its goodness.

A perfect mid-week meal to sling together when you’re strapped for time.

You could cut down on the cooking time by grating the courgettes and finely slicing the fennel.


Serves:          4

Prep time:     10 minutes

Cook time:     15 minutes

Fennel courgette and lemon pasta.jpg


  • 400g whole wheat pasta
  • 25g butter
  • 50g pine nuts
  • 2 cloves garlic, finely chopped
  • 1 large fennel, thinly sliced, save any fronds for dressing
  • 2 large courgettes, grated
  • 10 sundried tomatoes, chopped
  • Finely grated zest and juice of 1 lemon
  • 150ml crème fraiche
  • 3 tbsp fresh basil, finely chopped
  • Parmesan cheese to serve


  1. Lightly toast the pine nuts in a large non-stick frying pan, tossing until golden. Put aside. Melt the butter in the pan and gently fry the garlic, once softened, add the fennel and cook for 5 minutes until starting to soften. Stir in the courgettes, and sundried tomatoes and cook for 3-5 minutes until the vegetables are tender.
  2. Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Drain, retaining a small amount of the pasta water.
  3. Once the vegetables are tender, add the lemon zest and juice, crème fraiche, basil and drained pasta to the pan and stir to combine, add a little of the pasta water if you would like a lighter sauce. Check the seasoning, add the pine nuts and top with parmesan shavings.

Other hot stuff articles