William Drabble's easy courgette pasta recipe is perfect for a quick lunch or a tasty midweek meal. When fried, the grated courgette combines with the olive oil to make a subtle sauce, delightful when finished off with plenty of Parmesan shavings. If catering for a strict vegetarian, swap out the Parmesan for a vegetarian alternative.
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To cook the pasta, bring a pan of water to the boil and add the mini conchiglie pasta shells. Cook according to packet instructions
500g of mini conchiglie pasta shells
While the pasta is cooking, warm a little olive oil over a medium-high heat in a separate pan. Add the courgette and basil and cook quickly - the courgettes should release a little liquid, creating a sauce with the oil
2 courgettes, grated
5 basil leaves, finely chopped
When the pasta is cooked, drain and add to the pan with the courgettes and sauce. Season well, mix until thoroughly combined and serve immediately with some grated Parmesan
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