Creamy Courgette Pasta Recipe
A quick creamy pasta recipe that’s ready in under 30 minutes, with delicious courgette (zucchini) and garlic for a dish you won’t want to stop eating!
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Ingredients
- 2 tablespoons olive oil
- 3 medium courgettes
- 6 cloves garlic
- 300 ml double cream
- 400 grams pasta
- 60 grams grated Parmesan or vegetarian alternative
Instructions
- Cut the tops and bottoms off the courgettes. Cut in half lengthways, then cut each piece in half lengthways again. Now finely slice.
- Heat the oil in a large frying pan over a medium heat. Add the courgettes, sprinkle with a pinch of salt, then cook for 10-15 minutes, stirring often, until the courgettes have coloured.
- Meanwhile, bring a large pot of water to the boil. Cook the pasta according to packet instructions then drain and leave to one side.
- Peel and finely chop the garlic. When the courgettes are ready, add the garlic and cook for another 30 seconds until fragrant. Add the cream and turn the heat down to low. Season with salt and pepper.
- When the cream comes to a simmer, turn off the heat then tip in the pasta and Parmesan. Toss together, leave the pasta to soak up the flavour for two minutes, then serve.
Video
Notes
- Leftovers can be kept in the fridge for up to 5 days. Reheat thoroughly before eating.
