This is a recipe for courgettes from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers (2003)
Ingredients
- 320 g Penne
- 150 g courgettes
- 150 g unsalted butter
- 2 cloves garlic, finely chopped
- 4 tbsps fresh mint leaves
- 50 g fresh parmesan grated
Servings:
Instructions
- Trim the ends off the courgettes , cut in half lengthways and then into 1cm pieces.
- Peel and finely chop the garlic and chop the mint.
- Melt half the butter in a thick bottomed pan then add the courgettes and fry until soft. Add the garlic and season, then continue to cook, stirring to break up the courgettes.
- Add the remaining butter and the mint. Smash about a third of the courgettes with a fork.
- Meanwhile cook the penne in boiling salted water according to packet instructions until al dente. Drain, reserving a little of the cooking liquid. Add toi the sauce to loosen as preferred.
- Stir in the penne and serve with the grated parmesan.
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