Positano Pasta with Courgettes & Black Olives

Nutrition per serving

Calories 936 kcal
Protein 21.1 g
Carbs 113.4 g
Fats 47.1 g
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Login Courgette (Zucchini)
Login Fusilli Pasta
Login Black Olives
Login Garlic
Login Basil Leaves
Login Olive Oil
Login Vegan Parmesan Cheese


  1. Dice courgette into 1 cm cubes.
  2. Roughly chop olives.
  3. Roughly chop basil.
  4. Grate the Parmesan cheese.


Cooking Instructions

  1. Cook the pasta in lightly salted boiling water for about 8 minutes until al dente.
  2. Heat ½ tbsp of olive oil in a skillet over medium-high. Add the olives and cook for a minute. Transfer to bowl and set aside.
  3. To the same pan, heat ½ a tsbp of oil on medium heat, add the courgettes and a pinch of salt and pepper. Cook for about 3-4 minutes until golden and slightly crispy around the edges.
  4. Return the olives to the pan with 2 tbsp of the pasta water and bring to a rapid boil. Remove immediately from heat and set aside.
  5. Add the drained pasta to the courgette/olive mixture.
  6. Add a tbsp of chopped basil with the Parmesan cheese just before serving.
  7. Serve in a bowl with a drizzle of olive oil and black pepper.


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