Pasta with parmesan and courgettes

    20 min

    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.

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    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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