Settling into a new job and training for a marathon has led to a lot of pasta being eaten in this house lately. One of our favourite dishes at the moment is the following courgette, garlic and chilli pasta. It’s super-easy, super=quick, carb-tastic and (hooray!) helps us use up some of our garden courgettes.
Courgette, Garlic and Chilli Pasta
(serves 2)
2 tblspn olive oil
2 garlic cloves
A pinch of chilli flakes
2 medium courgettes, julienned (if you can do this without a mandoline, I am mightily impressed)
200g wholewheat pasta
Parsley and Parmesan to serve
- Bring a large pan of water to the boil. Add the pasta.
- Add the oil, garlic and chilli and heat gently. Once the garlic becomes fragrant and starts to sizzle, add a good pinch of salt and pepper followed by the courgette. Stir well to combine. Increase the heat and cook until the courgette is tender. This won’t take long.
- Drain the pasta and combine with courgette.
- Serve topped with parsley and Parmesan cheese.
PS It’s only four weeks until I take part in the Loch Ness marathon raising money for Cancer Research UK. If you would like to sponsor me you can do so at:
A Wee Bit of Cooking 