Courgette pasta with parmesan
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
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|4 cups||Pasta shapes|
|2 tbsp||Olive oil|
|250 g||Sour cream|
|1 to taste||Salt & freshly ground pepper|
|1 to serve||Parmesan cheese|
- 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.
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