Courgette, Spinach & Mascarpone Pasta

Posted by on September 4, 2017 in blog, Recipes | 0 comments

Courgette, Spinach & Mascarpone Pasta
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Vegetarian

 

Makes 2 good sized servings or will serve 4 for a lighter meal

 

A delicious creamy pasta recipe which can be prepared in minutes.

 

Ingredients:

 

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

Olive oil

Grated Parmesan

1 tsp oregano

Basil leaves

Salt and black pepper

 

Method

 

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.

 

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