Courgette, Basil & Almond Pasta
Toss together orecchiette pasta with sautéed courgette, garlic, basil, and toasted almonds, all coated in a flavorful mix of Parmesan, olive oil, and lemon juice. This delightful dish combines the earthy nuttiness of almonds with the freshness of basil for a satisfying and easy pasta experience.
— Constant Cookbook
Ingredients
- 175g orecchiette pasta
- 2 tbsp toasted blanched almonds
- 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
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 547 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 69 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 0.32 milligram of sodium
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