I always have pasta in the cupboard, it's a staple for me. I like to try different ways of making an easy meal, usually midweek, with as little fuss as possible and as few ingredients as possible.
I've tried this twice now, only the second time I varied it and added a lemon & rosemary baked chicken breast and used wild garlic flavoured pasta to just change it up a bit. That's the beauty of cooking, you can tweak here and there to suit what you fancy or just what you have in the fridge!
If you don't like courgettes, you could use broccoli or kale.
The Recipe Ingredients Serves 2
125g pasta (I usually use Penne)
1 tbsp extra virgin olive oil
1 garlic clove finely chopped
1 courgette finely sliced
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped parsley
zest and juice of a lemon
50g black and green olives roughly chopped
Black pepper
Method
Put the pasta into a pan of boiling salted water and cook according to packet instructions.
Half way through the pasta cooking time, heat the oil in a frying pan and add the garlic and fry for a minute on a medium heat. Add the courgettes, rosemary, parsley, lemon juice and lemon zest and cook for 3-4 minutes until the courgettes are tender.
Add the olives to the pan and stir together for a further minute. Season with black pepper.
Remove from the heat, drain the pasta and add it to the pan, stir till all combined and coated.
Garnish with a slice of lemon and sprig of fresh rosemary (and even a sprinkle of parmesan if you wish)
Enjoy with a green salad and garlic bread. Perfect quick and easy midweek meal.
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