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Add a photoServings: 4
Ingredients
- 4 Tbsp. extra virgin olive oil
- 1 x clove of garlic finely minced
- 10 sm very hard courgettes
- 1 x juice of 1 lemon
- 1 x good handful of fresh basil picked 455g tagliatelle (qv tagliatelle)
- 1 x salt and freshly grnd black pepper 90g parmesan cheese grated
Directions
- Put the extra virgin olive oil and garlic into a semi warm thickbottomed pan and fry for about 30 seconds without colouring then add in your baby courgettes and toss gently.
- After about 2 min squeeze in the juice of the lemon add in the basil and cook a little longer.
- Meanwhile cook the tagtiatette in salted boiling water till aldente.
- Toss it with the courgettes to mix the flavours season to taste and add in the parmesan to round all the flavours together you may need a little extra extra virgin olive oil to loosen it.
- Serve with some torn basil and a sprinkling of parmesan on top.
- This is a light fragrant and very quickly made pasta dish using very hard baby courgettes that hardly need to be cooked at all. The idea is to slice them as thinly as possible in an irregular fashion. The big fat courgettes that are fluffy inside will not do at all for this recipe.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 165 | |
| Calories from Fat 124 | 75% |
| Total Fat 14.01g | 18% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 737mg | 21% |
| Total Carbs 9.61g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.86g | 3% |
| Protein 3.44g | 6% |
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