Cucumber pasta

By Joanna Tymkiw
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  • 4 (fresh or frozen) baby cucumbers or 1/2 large cucumber, grated
  • Splash of olive oil
  • 2 cloves of chopped garlic
  • Salt and pepper
  • Knob of butter (frozen herb butter is a good option)
  • Lemon juice
  • Chili flakes (optional)
  • Cooked pasta for 2 people + reserved pasta water


  1. Add olive oil to a pan to on high heat. 
  2. Add a clove of chopped garlic, let brown slightly.
  3. If using frozen cucumber, cook on high for three minutes to thaw. Make sure to stir while it’s thawing to help break it up. 
  4. Once thawed, or if using fresh, cook on high, until colours start to soften and water is evaporated.
  5. Add a generous salt, pepper, butter and a good squeeze of lemon juice and chili flakes (if using). 
  6. Stir to combine and taste for seasoning. 
  7. Add pasta to pan of cooked cucumber, along with a splash of pasta water. 
  8. Toss pasta in sauce until it is hot and coated.

For an easy herb butter recipe, click here.

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