Courgette, basil & almond pasta

Courgette, basil & almond pasta

Make al fresco eating simple with this fresh summery pasta dish from Mary Cadogan

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Vegetarian

Vegetarian

Method

  1. Cook the pasta in plenty of boiling salted water according to pack instructions. Meanwhile, finely chop the almonds, chop the courgette into small chunks, crush the garlic and strip the basil leaves from the stalks. Heat the oil in a large frying pan and fry the courgette for 2-3 mins until starting to soften, then throw in the garlic and half the basil and cook for 1 min more.
  2. Drain the pasta and add to the courgettes, along with the almonds, the rest of the basil, the parmesan, salt, pepper and lemon juice. Toss everything together and serve with extra parmesan on the side.
Try

Mary says...

I devised this recipe last summer when I had a bumper crop of courgettes from the garden. I like to pick them when they are small-medium for the sweetest, crunchiest flavour. Small courgettes are also great cut into sticks to serve raw with dips.

Per serving

547 kcalories, protein 20g, carbohydrate 69g, fat 23 g, saturated fat 5g, fibre 4g, sugar 4g, salt 0.32 g

Recipe from Good Food magazine, July 2007.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Vegetarian

Vegetarian

Ingredients

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Per serving

547 kcalories, protein 20g, carbohydrate 69g, fat 23 g, saturated fat 5g, fibre 4g, sugar 4g, salt 0.32 g

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