Courgette and basil pasta
Who says you can't have pasta while trying to lose weight? It's actually creamy sauces that we usually pop on it that makes us gain weight, but this recipe ensures we get all the goodness of veg for a satisfying yet healthy meal.
(Serves 4)
Ingredients
4 tbsp extra virgin olive oil2 garlic cloves, bashed, but left whole2 anchovy fillets (optional)1 onion, finely sliced2 courgettes, sliced lengthways finely250ml low salt vegetable stock16 courgette flowers, torn in half lengthways (optional)Handful fresh basil leavesFreshly ground black pepper to taste255g dried penne pasta
Method
In a large non-stick frying pan, heat the olive oil and sauté the onions for 3-4 minutes until starting to soften
Next add the garlic and anchovy fillets if you are using. Dissolve the anchovy fillets with the help of a wooden spoon.
Next add the sliced courgettes and 4 ladles of vegetable stock followed by the courgette flowers and basil leaves
Stir-fry for a couple of minutes and add freshly ground black pepper
Meanwhile, cook the pasta until "al dente" in the remaining vegetable stock, topped up with boiling water, then drain
Add the pasta to the courgette sauce, mix well and serve immediately
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