Creamy Courgette Fettuccine

Heat the olive oil in a pan and add the courgette with plenty of seasoning. Cook for 5 mins or until softened and starting to turn golden, then add the garlic and cook for 2 mins more. Set aside.
Cook the pasta in boiling salted water, or until al dente. Drain and reserve a cup of the cooking water. Tip the pasta into the pan with the courgette, then toss everything together over a low heat. Stir in the parmesan and crème fraîche, along with a splash of the cooking water if needed. Serve in bowls with some extra parmesan on top, if you fancy, and plenty of black pepper.

20 mins

4 serving

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