Pasta with Courgettes, Rosemary & Lemon Recipe

Ingredients :

Serves 4

• 350g / 12oz dried pasta shapes, e.g. rigatoni

• 1½ tbsp good quality extra virgin olive oil

• 2 garlic cloves, peeled and finely chopped

• 4 medium courgettes, thinly sliced

• 1 tbsp freshly chopped rosemary

• 1 tbsp freshly chopped parsley

• zest and juice of 2 lemons

• 25g / 1oz pitted black olives, roughly chopped

• 25g / 1oz pitted green olives, roughly chopped

• freshly ground black pepper
  
  To garnish :

• lemon slices

• sprigs of fresh rosemary

Method :

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. 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 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.

Nutritional details per 100g

energy  85kcals/360kj

protein 3g

carbohydrate 14g

fat 3g

fiber 1.1g

sugar 1g

sodium trace

√  cow's milk-free   √  egg-free   √  nut-free   √  vegetarian   √  vegan    √   seafood-free