Pasta with parmesan and courgettes
Pasta with parmesan and courgettes
About this recipe: Pasta in a light cream sauce flavoured with garlic, cheese, onions and vegetables makes a quick, family favourite meal. This is best served with a salad of sliced tomatoes in a simple dressing.
Ingredients
Serves: 4
- 400g dried egg pasta
- 2 tbsp olive oil
- 1 small, finely chopped red onion
- 4 courgettes
- 2 crushed garlic cloves
- 150ml single cream
- 50g grated Parmesan or Italian-style hard cheese
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- Cook 400g dried egg pasta (or use 500g quick-cooking fresh egg pasta) according to the pack instructions, then drain.
- Meanwhile, heat 2 tbsp olive oil in a heavy frying pan, add 1 small, finely chopped red onion and gently cook for 3 minutes. Stir in 4 courgettes, coarsely grated (easily done in a food processor), with 2 crushed garlic cloves. Cook over a medium-high heat for 2 minutes, stirring frequently.
- Add the pasta plus 150ml single cream, if you like. Toss gently and season.
- Turn into a serving dish and scatter with 50g grated Parmesan or Italian-style hard cheese.
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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