Pasta with Courgettes

Pasta with courgettes is a love recipe that is a vegetarian delight. The texture of the courgettes /zucchini with the smooth sauce and al dente pasta makes it a go to recipe. Serve as a main dish with extra parmesan to hand. This dish is lovely and filling without being heavy. I like to use Conchiglie style pasta as the sauce and cheese sit in the shells.

Pasta with Courgettes

A tasty healthy dish that is ready in 20 minutes and a real appetite filler.

4.66 from 102 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Cheese, Parmesan, Pasta, Sauce, Vegetables, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 People

Calories: 304kcal

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Ingredients

 

MetricImperial

• 500 g courgettes sliced
• 75 ml white wine dry preferably
• 4 tbsp parmesan grated
• 200 g pasta
• 10 g unsalted butter
• 1 clove garlic peel/mince
• ½ bunch parsley chopped
• 2 tbsp olive oil
• salt to taste
• pepper to taste

Instructions

• Place a large pan of salted water over a high heat and bring to the boil. Add the pasta and cook to the packet instructions.
  200 g pasta
• Add a heavy bottomed sauce pan over a medium heat and add the olive oil and minced garlic. Stir the garlic for about 2 minutes to release the flavour but not burn.
  2 tbsp olive oil, 1 clove garlic
• Add the courgette and stir well to combine well. Leave to cook for 5 minutes but stir often to prevent burning.
  500 g courgettes
• Add the white wine before adding ½ of the parsley, a pinch of salt and pepper and then reduce the heat to a simmer. Add the lid to the pan and cook for 5 minutes or until the courgettes are lovely and tender.
  75 ml white wine, ½ bunch parsley
• The pasta should be cooked by now so place a mug in the sink and drain the pasta over the mug. The mug will catch some of the pasta water and will be used in making the consistency of the sauce perfect.
• Boil a kettle and when hot pour the water into two serving bowls.
• Transfer the pasta into the courgette pan or vice versa and gently mix. Add ¾ of the parmesan and stir.
  4 tbsp parmesan
• If the sauce is too thick, add a little of the pasta water you saved earlier to loosen it. Add a little at a time.
• Taste the dish and add more parmesan, salt and pepper if needed. Add the butter and allow to melt and sprinkle the last of the parsley over.
  salt, pepper, 10 g unsalted butter
• Serve immediately in the prewarmed warmed bowls with extra parmesan on standby.

Nutrition

Calories: 304kcal | Carbohydrates: 16g | Protein: 8g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 665mg | Potassium: 1072mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2337IU | Vitamin C: 71mg | Calcium: 200mg | Iron: 3mg