Slow-cooked courgette & pine nut pasta

Name: Slow-cooked courgette & pine nut pasta
Total time: 40 min
Yield: 2
Ingredients: 2 courgettes; 2 cloves of garlic; 3 sprigs of fresh basil; 2 tablespoons pine nuts; olive oil; 1 big pinch dried chilli flakes; 150 g dried pasta such as conchiglie, penne, rigatoni; 25 g Parmesan cheese; 50 g ricotta cheese

Chilli, Parmesan, ricotta & fresh basil

Vegetarianv

“Cooking courgettes slowly until they’re all sticky and caramelised gives them an unbelievable flavour – be patient, and trust me, the investment will be worth it. ”

Serves 2

Cooks In40 minutes

DifficultyNot too tricky

Dinner for two Courgette Mains Italian

Nutrition per serving

Calories 503 25%
Fat 20.6g 29%
Saturates 5.7g 29%
Sugars 7g 8%
Salt 0.3g 5%
Protein 21.4g 43%
Carbs 61.7g 24%
Fibre 4.4g -

Of an adult's reference intake

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Ingredients

2 courgettes
2 cloves of garlic
3 sprigs of fresh basil
2 tablespoons pine nuts
olive oil
1 big pinch dried chilli flakes
150 g dried pasta , such as conchiglie, penne, rigatoni
25 g Parmesan cheese
50 g ricotta cheese

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Method

Slice 2 courgettes in half lengthways, then into ½cm pieces. Peel and finely slice 2 cloves of garlic, then pick the leaves from 3 sprigs of fresh basil, finely slicing the stalks.
Toast 2 tablespoons of pine nuts in large dry frying pan over a medium heat until lightly golden, tossing occasionally.
Add a good lug of olive oil and the garlic, basil stalks and 1 big pinch of chilli flakes, then cook for 1 minute, or until golden.
Add the courgette, season with sea salt and black pepper, then reduce the heat to low and cook for 25 to 30 minutes, or until the courgettes are cooked down and creamy.
With around 10 minutes to go, cook 150g of pasta according to the packet instructions, then drain, reserving a mugful of cooking water.
Tip the pasta into the pan of courgette and toss together.
Finely grate over 25g of Parmesan and crumble in 50g of ricotta, then loosen with a little reserved cooking water for a deliciously creamy finish.
Taste and adjust the seasoning, if needed, then tear over the basil leaves and serve.