Tagliatelle With Parmesan and Courgettes (Zucchini)

READY IN: 30mins
Recipe by Karen Pea

This is one my brother cooked us and it was lovely - I think he got it straight from a recipe book but not sure which one.

Top Review by Karen Elizabeth

Quick, easy and delicious, I used basil from the garden and I always tend to have zucchini since it seems to be available all year round (here) and quite inexpensive. Lovely pasta dish for an excellenet midweek suppwer, particularly when I had come home quite late and it was good to put supper on the table in no time at all! Thank you Karen, made for PAC Spring 2013

Ingredients Nutrition

Directions

  1. Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
  2. Add the courgettes and toss for 2 minutes.
  3. Add the lemon juice, salt pepper and most of the basil.
  4. Cook for a few minutes.
  5. Meanwhile cook the tagliatelle in boiling water until al dente.
  6. Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
  7. Serve with torn basil and sprinkle with parmesan.

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