Courgette and parmesan pasta
Average rating:
The mix of pinenuts, courgettes and cherry tomatoes works extremely well together in this tasty pasta dish
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Cooking time: 20 mins
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
For extra colour, use half green and half yellow courgettes - and remember, you can use whichever pasta comes to hand.
- 300g (11oz) penne pasta
- 550g (1¼ lb) 4 courgettes
- 3 tbsp olive oil
- 25g (1oz) pinenuts, browned
- 100g (4oz) cherry tomatoes, halved
- 2 tbsp half-fat crème fraîche
- 50g (2oz) parmesan, grated
- Salt and freshly ground black pepper
Method
- Cook the pasta in boiling, salted water for 10-12 mins until tender. Drain.
- Meanwhile, cut the courgettes in half lengthways and then slice. Heat the oil in a frying pan and fry the courgettes for 2-3 mins. Add the tomatoes and continue cooking for a further minute before stirring in the pinenuts.
- Stir the crème fraiche into the pasta to coat, and serve immediately topped with the courgette and tomato mixture and freshly grated parmesan. Season to taste.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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