Creamy Courgette Fettuccine

Charmaine Lu -

  • 3 tsp olive oil
  • 4 grated courgettes
  • 2 crushed garlic cloves
  • Handful of grated parmesan
  • 200g crème fraîche
  • 300g fettuccine or tagliatelle
  • 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