Courgette, Spinach & Mascarpone Pasta
Makes 2 good sized servings or will serve 4 for a lighter meal
A delicious creamy pasta recipe which can be prepared in minutes.
8 oz/200g Conchiglie pasta shells (or similar)
2 medium sized courgettes (zucchini)
4 oz/100g baby leaf spinach
4 ½ oz/125g mascarpone cheese
3 cloves garlic, minced
1 tsp oregano
Salt and black pepper
Slice the courgettes fairly thinly and pour a little olive oil into a frying pan.
Fill a large saucepan with salted boiling water and cook the pasta according to the instructions on the back of the pack.
While the pasta is cooking, fry the courgettes in a single layer for about 2 minutes on each side until lightly golden then take out of the pan using a slotted spoon and set aside. You may need to fry these in 2 batches.
Put the garlic and oregano in the frying pan, add a little more oil and cook very gently for a minute or so.
Add the spinach, stir, then remove the pan from the heat.
Drain the pasta in a colander then put the pasta back in the saucepan.
Stir the mascarpone cheese into the pasta and add the courgettes, spinach and garlic. Stir to combine.
Pour the pasta into a serving bowl, add some grated parmesan and dot with basil leaves.