Courgette Topped Pasta

Name: Courgette Topped Pasta
Total time: 2100 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 onion; 200 g green beans; 100 g plum tomatoes; 2 garlic cloves; 2 tbsp lemon juice; 400 g pasta (penne or rigatoni or whatever you want!); 2 courgettes; Handful flat leaf parsley; 150 g creme fraiche; 75 g parmesan; 300-400 ml water; 1 vegetable stock cube

Jack Goldsworthy @cook_26943613

Courgette Topped Pasta

Jack Goldsworthy @cook_26943613

Saved

Ingredients

35 mins

4 servings

1onion
200 ggreen beans
100 gplum tomatoes
2garlic cloves
2 tbsplemon juice
400 gpasta (penne or rigatoni or whatever you want!)
2courgettes
Handfulflat leaf parsley
150 gcreme fraiche
75 gparmesan
300-400 mlwater
1vegetable stock cube

Saved

Steps

35 mins

1

Firstly prepare the vegetables. Dice the onion. Trim and halve the beans. Half the tomatoes.
2

Fill a pan with boiling water, add a quarter of tsp of salt and add the pasta and cook following the package advice (around 12 mins). Drain the pasta and add to the pan again. Stir through a tbsp of olive oil.
3

As the pasta cooks, heat some oil in a frying pan and add the onion and cook for 5 mins. Crush the garlic into the pan and cook for a further minute. Add 300-400ml water and the vegetable stock cube.
4

Simmer for 5 minutes before adding the tomatoes and green beans. Cover and cook for 3-4 mins until the beans are soft. Whilst this is cooking, trim the courgettes and peel into ribbons. Add these to a bowl with the lemon juice, 1 tbsp olive oil and season to taste.
5

Stir creme fraiche into the pan and bring to the boil. Season to taste.
6

Add the pasta to the pan. Chop up the parsley and stir this and the parmesan through the food. Serve the pasta with the marinaded courgette ribbons on the top.