Pasta with parmesan and courgettes

Method
Prep:10min  ›  Cook:10min  ›  Ready in:20min 

1. Cook 400g dried egg pasta (or use 500g quick-cooking fresh egg pasta) according to the pack instructions, then drain.
2. 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.
3. Add the pasta plus 150ml single cream, if you like. Toss gently and season.
4. 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.