Courgette pasta with parmesan

NZ Woman's Weekly 1/12/2009

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4 cups pasta shells (350g)2 tbsp olive oil2 onions, finely chopped3 cloves garlic, finely chopped250g sour cream6 medium-sized courgettes, trimmed and coarsely gratedSalt and freshly ground black

Ingredients

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4 cups	Pasta shapes
2 tbsp	Olive oil
2	Onions
3 cloves	Garlic
250 g	Sour cream
6	Courgettes
1 to taste	Salt & freshly ground pepper
1 to serve	Parmesan cheese

Directions

Cook pasta in a saucepan filled with plenty of boiling salted water for 10 to 12 minutes or according to packet instructions until al dente, or just tender to the bite. Drain well.
At the same time, make the sauce. Heat a frying pan and add oil, chopped onion and garlic. Cook over a medium heat for 8 minutes until softened but not coloured. Stir in sour cream and grated courgettes and cook for 1 minute to heat through. Season with salt and pepper.
Add drained pasta to the sauce and toss well. Serve topped with shaved parmesan cheese.