Courgette Pappardelle
Need something light, fresh and bursting with flavour? This courgette pappardelle is both healthy and tasty and screams summer! Start with ribbons of green courgette and sizzle them in olive oil and butter. Add capers and a zest of lemon, then sprinkle in some chilli flakes for that cheeky kick. Toss the sautéed beauties with al dente pappardelle, fresh basil, and juicy black olives.
Serves
Ingredients
For the Pasta
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>50g plant-based butter<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 tbsp capers<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>3 courgettes<item-todo-done><item-todo-done>300g pasta - pappardelle<item-todo-done><item-todo-done>15g basil<item-todo-done><item-todo-done>100g pitted black olives<item-todo-done><item-todo-done>150g plant-based feta<item-todo-done><item-todo-done>3 tbsp chilli oil<item-todo-done>
Before you start
chopping board | large frying pan
Prep the veg
- Peel and finely slice the garlic
- Drain and roughly chop the capers
- Zest and juice the lemon
- Peel the courgette into ribbons
- Pick the basil leaves
- Drain the olives
Cook the pasta
- Bring a large pot of salted water to the boil and cook the pasta al dente according to packet instructions
- Drain the pasta, reserving 200ml of pasta water
Cook the base
- Heat a large frying pan with the butter and olive oil
- When the butter has melted, add the garlic, cooking for 2 minutes until lightly toasted
- Stir through the capers, lemon zest and chilli flakes
- Add the cooked pasta and pasta water
- Toss the pasta in the sauce until thick and creamy, then stir through the courgette ribbons, basil leaves, olives and lemon juice
- Taste to season with salt and pepper
Serve
- Divide between bowls, drizzle with the chilli oil and crumble over the feta