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Creamy courgette pasta

A tasty courgette pasta ready in 25 minutes - vegetarian recipe

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 445
  • Carbohydrates 69
  • Saturated Fat 6
  • Sugar 0
  • Protein 16
  • Fat 14
  • Fibre 4
  • Salt 0.28

Nutrition per serving

  • Calories 445
  • Carbohydrates 69
  • Saturated Fat 6
  • Sugar 0
  • Protein 16
  • Fat 14
  • Fibre 4
  • Salt 0.28

Ingredients

  • 350g rigatoni or other pasta shapes
  • 3 medium courgettes halved lengthways and thinly sliced
  • half a grated zest lemon
  • 100g softened cheese with garlic and herbs
  • 3 tbsp milk

Method

  1. Bring a large pan of lightly salted water to the boil, then cook the pasta according to pack instructions.

  2. Meanwhile, heat the olive oil in a frying pan, then add the courgettes. Cook for 5 mins until softened and lightly golden. Reduce the heat, then add the lemon zest. Gently cook for a further min, add the soft cheese and milk, then mix together until the cheese melts. Season to taste.

  3. Drain the pasta and return to the pan. Add the contents of the frying pan and stir well. Serve immediately.

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