This courgette farfalle recipe (farfalle refers to the type of pasta - shaped like pasta bows) is a great way to use courgettes which we don’t use enough in our diets. It’s a very simple and quick vegetarian dish to prepare. Serves 4.
Ingredients
- 1lb of courgettes, thinly sliced
- 1 onion, thinly sliced
- 2 2/3 cups of dried farfalle pasta
- 1 garlic clove, peeled and crushed
- salt and ground black pepper to taste
- 1 tablespoon of olive oil
- 1 small red chilli (optional)
Cooking Instructions
First cut the courgettes into thin slices and allow them to rest so they sweat. Rinse them well and dry with paper towels. Slice the onions.
Heat oil in a pan and add the prepared courgettes, onions, garlic, salt and pepper to taste into a saucepan over a low heat. Cover pan and allow to simmer for about 20 minutes or until the vegetables are tender. A sprinkle of chopped chille can also be added without the seeds if you would like a bit of extra kick.
Meanwhile, cook the pasta in salted boiling water until al dente. Drain pasta and transfer back to the pot. Pour the courgette mixture in with the cooked pasta and mix well.
Serve the courgette farfalle in a serving dish while still warm and sprinkle parmesan on top.
