Refreshing and light – that’s Pasta with Courgettes, Rosemary and Lemon. It’s a dish every vegetarian will love!
Pasta with Courgettes, Rosemary and Lemon
4 Medium courgettes, thinly sliced
2 Garlic cloves, peeled and finely chopped
1 tablespoon Freshly chopped parsley
1 tablespoon Freshly chopped rosemary
1 1/2 tablespoon Good quality extra virgin olive oil
12 oz , eg, rigatoni
1 oz Pitted black olives, roughly chopped
1 oz Pitted green olives, roughly chopped
Zest and juice of 2 lemons
Salt and freshly ground black pepper
Sprigs of fresh rosemary
Patty pan squashes – small yellow or green squashes, shaped a little like flying saucers – are a good substitute for the courgette in this recipe.
Bring a large saucepan of salted water to the boil and add the pasta.
Return to the boil and cook until al dente or according to the packet instructions.
Meanwhile, when the pasta is almost done, heat the oil in a large frying pan and add the garlic.
Cook over a medium heat until the garlic just begins to brown. Be careful not to overcook the garlic at this stage or it will become bitter.
Add the courgettes, rosemary, parsley and lemon zest and juice. Cook for 3-4 minutes until the courgettes are just tender.
Add the olives to the frying pan and stir well. Season to taste with salt and pepper and remove from the heat.
Drain the pasta well and add to the frying pan. Stir until thoroughly combined. Garnish with lemon and sprigs of fresh rosemary and serve immediately.
* Serves 4.
Pasta with Courgettes, Rosemary and Lemon is an easy, no-fuss recipe. A healthy alternative to your usual pasta dish.