About this recipe: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.
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
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Method Prep:15min › Cook:25min › Ready in:40min
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.
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.
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 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.