Pasta with courgette and Parmesan

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.

First published in 2015

Ingredients

Metric

Imperial

Method

1
To cook the pasta, bring a pan of water to the boil and add the mini conchiglie pasta shells. Cook according to packet instructions
2
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
3
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
First published in 2015

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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