PASTA SPIRALS WITH BUTTERY COURGETTES

vegetarian & really easy to make

Pasta spirals tossed with tender courgette sticks and served with Parmesan.

 

Serves 2

  • 2 small courgettes
  • 30g (1 oz) butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped (or use a garlic press)
  • ½ teaspoon dried rosemary
  • 250g (8 oz) pasta spirals
  • seasoning
  • 1 tablespoon freshly grated Parmesan

Method

  1. Place a big pan of salted water on to boil. Slice each-courgette lengthwise into four strips. Place the strips on top of each other and slice lengthwise into thin sticks. Cut them widthways to make small sticks.
  2. Heat the butter and oil together and cook the garlic, courgettes and rosemary over a fairly high heat for about 7 – 8 minutes until the courgettes are golden brown. Season to taste.
  3. Meanwhile cook the pasta in plenty of boiling salted water until tender. Drain well and return to the pan. Add the courgette mixture and toss together. Divide into serving dishes and sprinkle over the Parmesan