Creamy Courgette Pasta
This simple Italian pasta combines tender courgettes with a creamy sauce made from garlic and herb soft cheese and a hint of lemon zest. It's a quick vegetarian meal that can be prepared in under half an hour, making it ideal for a speedy lunch or a satisfying weeknight dinner. The dish is finished by tossing the cooked pasta with the rich, cheesy courgette mixture.
Ingredients
- 350g rigatoni or other pasta shapes
- 3 medium courgettes halved lengthways and thinly sliced
- half a grated zest lemon
- 100g softened cheese with garlic and herbs
- 3 tbsp milk
Method
- Place a large pan of lightly salted water on to boil and cook the pasta as directed on its packaging.
- While the pasta cooks, warm the olive oil in a frying pan and add the sliced courgettes. Cook them for 5 mins until they are soft and have a light golden colour. Turn down the heat, stir in the lemon zest and cook gently for a further min. Add the soft cheese and milk, mixing until the cheese has fully melted. Season as required.
- Drain the cooked pasta and place it back into its pan. Pour in the contents of the frying pan and combine everything thoroughly. Serve straight away.
Nutrition (per serving)
Calories445 kcal
Fat14 g
Saturates6 g
Carbs69 g
Fibre4 g
Protein16 g
Sodium112 mg
Recipe details
Skill levelEasy
CategorySnack
Cuisineitalian
DietVegetarian
