Courgette and mint tagliatelle pasta
WELCOME to the second recipe, created for you as part of the new TTI recipe series It’s a four-course dinner which feeds four people for ONLY £20.
The idea behind this series is to inspire others to host and cook for friends regularly if you don’t already, or to do it more often. What’s so fantastic about these recipes are that they are EASY, QUICK and SIMPLE, allowing you to host and spend more time with your friends rather than getting cooped up in the kitchen. And, of course, embraces the Mediterranean flavours of southern Italy that I love.
Next on the menu, is the pasta course. Courgette and mint tagliatelle pasta. A delightful vegetarian dish, that requires minimal preparation and cooking. It takes less than 10 minutes to make and can be quickly made in between courses. All you need to do beforehand is to prepare your ingredients in advance. Again, this recipe simply has a handful of ingredients which pleasantly complement each other, bringing beautiful Mediterranean flavours to your meal!
Total cost for 4 people: £3.50
PrintCourgette and mint pasta
- 350g fresh tagliatelle
- Extra virgin olive oil
- 2 large courgette
- 2 garlic cloves, finely choppe
- handful of mint leaves, roughly chopped
- 60g parmesan, grated
- 1 lemon, zest
Courgette and mint pasta
- First, FILL a large saucepan with salted water and bring to the BOIL.
- Next prepare the courgettes: TRIM each end and with a peeler, SLICE ribbons.
- We’re ready to cook now. DRIZZLE the olive oil generously into a frying pan, and ADD the courgette ribbons. Cook on a low heat until they have softened. This should only take a few minutes
- Next, ADD the garlic and mint to the pan; SEASON with salt and pepper. COOK for another few minutes.
- COOK the pasta in the boiling salted water as instructed on the packet.
- When the pasta is cooked, DRAIN and ADD to the courgette.
- TOP with grated parmesan and lemon zest. STIR through.
- Serve with fresh mint on top.
