Courgette sauce with lemon & rosemary

Ingredients serves 4

very easy

6 tbsp olive oil 1 small onion, sliced very thinly

2 garlic cloves, chopped very finely

2 tbsp chopped fresh rosemary

1 tbsp chopped fresh flat-leafed parsley

450 g/1 lb small courgettes, cut into 4 cm x 5 mm/1

1 inch strips finely grated peel of 1 lemon salt and pepper

450 g/1 lb fusilli 4 tbsp freshly grated Parmesan

20 minutes

Heat the olive oil in a large frying pan over a medium-low heat. Add the onion and gently fry, stirring occasionally, for about 10 minutes until golden.

Raise the heat to medium-high. Add the garlic, rosemary and parsley. Cook for a few seconds, stirring.

Add the courgettes and lemon peel. Cook for 5-7 minutes, stirring occasionally, until the courgettes are just tender. Season with salt and pepper. Remove from the heat.

Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.

Briefly reheat the courgettes. Pour over the pasta and toss well to mix. Sprinkle with the Parmesan and serve immediately.

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