Garlic and Courgette Pasta

    (36)
    40 min

    An incredibly simple vegetarian pasta, which will tantalise your taste buds. Pasta is tossed with sauteed garlic, courgettes, fresh parsley and Parmesan cheese. Serve with crusty bread, if desired.


    27 people made this

    Ingredients
    Serves: 8 

    • 450g fusilli pasta
    • 5 small courgettes, sliced
    • 75ml olive oil
    • 4 cloves garlic, finely chopped
    • 1 pinch crushed chillies
    • 20g chopped fresh parsley
    • salt and pepper to taste
    • 40g grated Parmesan cheese

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
    2. Meanwhile, fill a medium saucepan with lightly salted water. Add courgettes and bring to the boil; boil for 10 minutes or until tender, then drain.
    3. In a large frying pan, saute garlic and crushed chillies in oil. Add courgettes and parsley, then mix everything together. Simmer for 5 to 10 minutes. Toss with pasta; then add cheese, salt and pepper to taste. Serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (36)

    Reviews in English (26)

    by
    56

    if you boil zuchini for 10 minutes you'll have nthing to serve!!!  -  02 May 2000  (Review from Allrecipes US | Canada)

    by
    53

    I'm going to give this a "5" for taste but I can't imagine boiling zucchini for 10 minutes. I sauteed the zucchini along with onion and the seasonings as called for in the recipe. Cook the pasta al dente and then add it with some of the pasta cooking water and let the entire mixture simmer to blend the flavors. This would also make a delicious vegetable side dish without the pasta...  -  20 Jun 2008  (Review from Allrecipes US | Canada)

    by
    32

    This recipe was much better when I cooked the zucchini in olive oil until almost black on both sides.  -  03 Jul 2007  (Review from Allrecipes US | Canada)

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