Garlic and Courgette Pasta

    Garlic and Courgette Pasta


    27 people made this

    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.

    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

    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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