Courgette Pasta with Toasted Breadcrumbs
Set at Casa Livia
a simple summer supper
Download this recipe as a printable card (PDF)Ingredients
- 300g pasta
- 2 tbsp olive oil
- 40g fresh breadcrumbs
- 1 tbsp butter
- 1 garlic clove, finely sliced
- 2 courgettes, ribboned or grated
- Zest of 1 lemon
- 40g grated Parmesan
- Small handful basil or parsley
- Sea salt
- Black pepper
Method
- Cook the pasta in salted water until al dente.
- Heat 1 tbsp olive oil with the butter and toast the breadcrumbs until golden. Set aside.
- Add the remaining olive oil to a pan and cook the garlic and courgettes for 4 minutes.
- Drain the pasta and toss with the courgettes, lemon zest, Parmesan and a splash of pasta water.
- Season with salt and black pepper, then finish with the toasted breadcrumbs and herbs.
Essy note: Finish with extra lemon zest just before serving for a brighter summer feel.