Pasta with courgette sauce

Yield: 2 Servings

Measure Ingredient
3 mediums Courgettes
3 tablespoons Olive oil
1 \N Garlic clove; crushed
225 grams Fresh tagliatelle; OR... Dried tagliatelle
50 millilitres Vinaigrette
\N \N Salt and pepper
\N \N Chopped chives
\N \N Grated cheese


A simple pur‚e of steamed courgettes and garlic is all that this sauce is - and it is wonderful. The flavours are lovely, the colour is fresh green. Serve this dish with a tossed salad and some fresh bread.

Steam the courgettes until tender, about 5 minutes. Cool, chop them, then put in the liquidizer and blend to a pur‚e with the olive oil.

Season to taste with garlic, salt and pepper.

Cook the pasta in boiling, salted water until 'al dente', then drain well. Toss the vinaigrette into the warm pasta and serve on warm plates. Spoon the courgette sauce over the top and garnish with chopped chives. Sprinkle grated cheese over the top.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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