Pasta with courgette and Parmesan
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William Drabble's easy courgette pasta recipe is perfect for a quick lunch or a tasty midweek meal. When fried, the grated courgette combines with the olive oil to make a subtle sauce, delightful when finished off with plenty of Parmesan shavings. If catering for a strict vegetarian, swap out the Parmesan for a vegetarian alternative.
First published in 2015
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Ingredients
Metric
Imperial
- 500g of mini conchiglie pasta shells
- 2 courgettes, grated
- 5 basil leaves, finely chopped
- Parmesan
- olive oil
- salt
- pepper
SAVE RECIPE
Method
1
To cook the pasta, bring a pan of water to the boil and add the mini conchiglie pasta shells. Cook according to packet instructions
- 500g of mini conchiglie pasta shells
2
While the pasta is cooking, warm a little olive oil over a medium-high heat in a separate pan. Add the courgette and basil and cook quickly - the courgettes should release a little liquid, creating a sauce with the oil
- 2 courgettes, grated
- 5 basil leaves, finely chopped
- olive oil
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