COURGETTE, BASIL & ALMOND PASTA

Courgette, basil & almond pasta image

Make al fresco eating simple with this fresh summery pasta dish from Mary Cadogan

Provided by Mary Cadogan

Categories Buffet, Dinner, Lunch, Main course, Pasta, Supper

Time 30m

Number Of Ingredients 8

Ingredients

175g orecchiette pasta
2 tbsp toasted blanched almond
2 small or 1 medium courgettes
1 garlic clove
large bunch basil
2 tsp olive oil
3 rounded tbsp grated parmesan (or vegetarian alternative)
1 tbsp lemon juice

Steps:

Cook the pasta in plenty of boiling salted water according to pack instructions. Meanwhile, finely chop the almonds, chop the courgette into small chunks, crush the garlic and strip the basil leaves from the stalks. Heat the oil in a large frying pan and fry the courgette for 2-3 mins until starting to soften, then throw in the garlic and half the basil and cook for 1 min more.
Drain the pasta and add to the courgettes, along with the almonds, the rest of the basil, the Parmesan, salt, pepper and lemon juice. Toss everything together and serve with extra Parmesan on the side.

Nutrition Facts : Calories 547 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.32 milligram of sodium