Courgette and Basil with Cream
|Butter||1 Ounce (30 Gram)|
|Extra virgin olive oil||2 Tablespoon|
|Courgettes||1 Pound (500 Gram)|
|Garlic||4 Clove (20 gm), finely chopped|
|Double cream||10 Fluid Ounce (300 Milliliter)|
|Basil leaves||1 Cup (16 tbs)|
|Dried pasta||1 Pound (500 Gram)|
|Grated parmesan||4 Tablespoon|
Melt butter with olive oil in a large frying pan.
Add courgettes and cook, stirring frequently over medium-high heat, until just golden, 10 minutes.
Reduce heat to medium-low.
Add garlic and cook, stirring occasionally, until courgettes are soft, 5-10 minutes.
Add cream and simmer gently until just thickened, 2 minutes.
Add basil with salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add pasta with parmesan to the hot sauce.
Toss well to coat.
Serve immediately with additional parmesan.
Calories 977 Calories from Fat 516
% Daily Value*
Total Fat 57 g87.8%
Saturated Fat 6.8 g34.1%
Trans Fat 0 g
Cholesterol 28.4 mg9.5%
Sodium 339.5 mg14.1%
Total Carbohydrates 89 g29.8%
Dietary Fiber 5.4 g21.8%
Sugars 6.2 g
Protein 23 g45.6%
Vitamin A 15.7% Vitamin C 36.5%
Calcium 20.5% Iron 15.6%
*Based on a 2000 Calorie diet