Creamy Courgette Pasta {20 Minute Meal}
This vegetarian pasta dish is light, fresh and ready in 20 minutes. A simple but special midweek winner, Creamy Courgette Pasta is nutritious and super tasty.
Servings: 4
Ingredients
- 2 tbsp Olive oil
- 300 g Spaghetti or linguine
- 1 kg Courgettes Chopped into small cubes
- 200 g Garlic and herb cream cheese
- 1 Lemon Zest and juice
- 100 g Parmesan cheese Grated (Or vegetarian alternative)
- Salt and freshly ground black pepper
Instructions
- Heat the oil in a large frying pan or better, a saute pan, over a medium to high heat. Add the courgettes and cook for 10-15 minutes.
- While the courgette is cooking, boil a pan of well salted water and cook the spaghetti according to the pack instructions.
- When the courgettes are softened and starting to blacken around the edges turn off the heat.
- When the pasta is cooked, drain it BUT RESERVE A CUPS OF THE COOKING WATER!
- Return the drained pasta to the pan, add the cooked courgettes, the cream cheese, zest of the lemon and the juice of HALF the lemon, the cup of water you saved plus Parmesan cheese and salt and pepper.
- Stir vigorously until the cheeses are melted and everything is combined. Taste and add more lemon juice if needed.
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Notes
Courgettes - You could use frozen courgettes here but they will take slightly longer to cook until all of the water has evaporated. These are known as zucchini.
Pasta - Use any pasta shape you prefer.
Nutrition
Calories: 589kcal | Carbohydrates: 71g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 44mg | Sodium: 605mg | Potassium: 1004mg | Fiber: 6g | Sugar: 12g | Vitamin A: 977IU | Vitamin C: 59mg | Calcium: 433mg | Iron: 2mg