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Pasta With Courgettes, Rosemary And Lemon

Diet.Chef's picture
Ingredients
  Dried pasta shapes 12 Ounce, dried (Example, Rigatoni, 350 Gram)
  Extra-virgin olive oil 1 1⁄2 Tablespoon (Use The Good Quality)
  Garlic 2 Clove (10 gm), peeled and finely chopped
  Courgettes 4 Medium, thinly sliced
  Chopped rosemary 1 Tablespoon, chopped freshly
  Freshly chopped parsley 1 Tablespoon
  Lemons 2 , zested and juiced
  Pitted black olives 1 Ounce, roughly chopped (25 Gram)
  Pitted green olives 1 Ounce, roughly chopped (25 Gram)
  Salt To Taste
  Freshly ground black pepper To Taste
  Lemon slices 4 (For Garnish)
  Fresh rosemary sprigs 1 (For Garnish)
Directions

1. Bring a large saucepan of salted water to the boil and add the pasta.
2. Return to the boil and cook until al dente or according to the packet instructions.
3. Meanwhile, when the pasta is almost done, heat the oil in a large frying pan and add the garlic.
4. 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.
5. Add the courgettes, rosemary, parsley and lemon zest and juice. Cook for 3-4 minutes until the courgettes are just tender.
6. Add the olives to the frying pan and stir well. Season to taste with salt and pepper and remove from the heat.
7. 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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Lemon
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

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