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.