Pasta with parmesan and courgettes

Pasta with parmesan and courgettes


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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.

Jan Cutler

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

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.

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