Courgette, basil & almond pasta

Recipe uploaded by

Mary Cadogan

4 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, salt 0.32 g

Latest comments and suggestions

• Pat Lim

  16 January 2008

  Pat Lim rated and commented on this recipe

  

  This sounded a bit bland but the garlic and almond combination was really tasty.

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• helgendasz

  25 May 2008

  helgendasz rated and commented on this recipe

  

  Really nice flavours in a simple dish, even worked well the day after for packed lunch.

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• mom shakes

  27 May 2008

  mom shakes rated and commented on this recipe

  

  A winner for the kids! My kids have numerous food allergies and it is always difficult to find a pasta recipe that doesn't rely on cream or cheese for it's creaminess. With a bit of goat's cheese to replace the parmesan, this dish is a big hit every time.

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• abbie

  18 July 2008

  abbie rated and commented on this recipe

  

  Just made this and it was really delicious , might add a bit more garlic next time as i love the stuff but all in all a great dish , will be making again and again .

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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

Preperation 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, salt 0.32 g

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