Cooking with Courtney: Simple Zucchini Spaghetti with Tarragon & Lemon

This past Saturday I got to cook Zucchini Spaghetti with Tarragon and Lemon (I was calling in lemon zucchini pasta, so I got cultured too) with Courtney West of Sweet Miscellany. If you have not seen Courtney's blog yet, check it out and you will understand why she is one of my favorites. Also check out her post on our lovely cooking date here. That is where the magic happens... So click it.

Just a teaser with one of her latest and greatest...

Screen Shot 2016-07-04 at 11.52.08 AM

Her recipes are mouth-wateringly delicious, her flavor combinations are incredibly unique, and her photography is better than any other magazine or cookbook than I have ever seen. *See exhibit A above.

It all began Saturday when I went with her to the farmers market. I hadn't been in ages. Just in my usual rut of going to HEB or Kroger and getting the standard fair. The farmers market is a totally different experience because you may pay more for 3 eggplants, 7 cucumbers, 5 beautiful pink beets, and roselle. AND they taste unbelievable, I get to know where it came from, bought new ingredients that I never tried or don't buy enough of, and they were really truly in season.

I have to be honest with you, sometimes when I would hear "don't you care where your food comes from?!" I would internally roll my eyes. It's like yeah, I care that it doesn't come from some giant farm where they spray a can of cancer shit all over it, but I'm a busy lady and I have time to say I care but apparently I don't have enough time to let my purchasing power reflect that. LAME.


After seeing how knowledgeable Courtney is about what is in season, which farmers grow what, and knowing the name of every miscellaneous green that we stumbled upon, I was inspired to take a different look at the way that I purchase my food.

I let the pendulum swing way too far to the side of it has to be as cheap and voluminous as possible. I stopped thinking about supporting the farms and grocery stores, when I can, that really take the health of their crop into their own hands rather than relying on a fool-proof chemical. The key phrase here is "when I can". When you can. It doesn't have to be all or nothing.


Time to cook some Lemon Zucchini Pasta!


Click here for a beautifully crafted print-out recipe card :)



  • 1 lb favorite pasta or spaghetti *gluten free shown
  • 1 T coconut oil
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 4-5 cups zucchini or summer squash
  • ¼ cup tarragon chopped
  • ½ cup nutritional yeast
  • Juice of 1 lemon
  • 2 tsp lemon zest for garnish
  • sliced, toasted almonds for topping
  • Salt + pepper to taste


  • Caramelize onions in coconut oil on low heat *about 15-20 minutes until the edges are beautifully browned. Add garlic.
  • Cook pasta per box directions.
  • Squeeze as much of the excess water out of the shredded zucchini. If not, this bad boy will be like a soup. Add to pan and cook for 8-10 minutes until zucchini has softened.
  • Add tarragon, nutritional yeast, and lemon juice. Let that cook together for about 10 minutes.

Easy. Which shocked me because I always saw Courtney's blog as very advanced. Her recipes actually aren't hard, she just uses lesser known ingredients and super creative flavor combinations. Everything is always in season.

Besides a little schooling on being adventurous in the kitchen, I also got the inside scoop on how to get some amazing photographs!

Gotta get those angles :P


Thanks for cooking and sharing with me Courtney! Can't wait for the next one!

Let me know if you give this recipe a try. Or if you like to cook/are a food blogger I would love to have the chance to swap tips and tricks and share in some delicious food. You know how to contact me :)