Courgette, basil & almond pasta

Recipe uploaded by

Mary Cadogan

6 ratings

Recipe by Mary Cadogan

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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.

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

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Ingredients

• 175g orecchiette pasta
• 2 tbsp toasted blanched almonds
• 2 small or 1 medium courgettes
• 1 garlic clove
• large bunch basil
• 2 tsp olive oil
• 3 rounded tbsp grated parmesan
• 1 tbsp lemon juice

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian

Ingredients

• 175g orecchiette pasta
• 2 tbsp toasted blanched almonds
• 2 small or 1 medium courgettes
• 1 garlic clove
• large bunch basil
• 2 tsp olive oil
• 3 rounded tbsp grated parmesan
• 1 tbsp lemon juice

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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