Pasta with Courgette and Parmesan

This easy courgette pasta recipe is perfect for a quick lunch or a tasty midweek meal. When fried, the grated courgette combines with the olive oil to make a subtle sauce, delightful when finished off with plenty of Parmesan shavings. If catering for a strict vegetarian, swap out the Parmesan for a vegetarian alternative.

Print Recipe

Pasta with courgette and Parmesan Yum

Course

Main Dish

Cuisine

Italian, Pasta, Vegetarian

Prep Time

5 Minutes

Cook Time

25 Minutes

Servings

People

Ingredients

• 500 g of mini conchiglie pasta shell
• 2 courgette
• 5 basil leaves
• Parmesan
• olive oil
• salt
• peppe

Course Main Dish Cuisine Italian, Pasta, Vegetarian Prep Time 5 Minutes Cook Time 25 Minutes Servings People Ingredients 500 g of mini conchiglie pasta shell 2 courgette 5 basil leaves Parmesan olive oil salt peppe

Instructions

1. To cook the pasta, bring a pan of water to the boil and add the mini conchiglie pasta shells. Cook according to packet instructions.
2. While the pasta is cooking, warm a little olive oil over a medium-high heat in a separate pan. Add the courgette and basil and cook quickly - the courgettes should release a little liquid, creating a sauce with the oil.
3. When the pasta is cooked, drain and add to the pan with the courgettes and sauce. Season well, mix until thoroughly combined and serve immediately with some grated Parmesan.