Positano Pasta with Courgettes & Black Olives

Nutrition per serving

Calories936 kcal
Protein21.1 g
Carbs113.4 g
Fats47.1 g
Saturated Fat6.4 g
Monounsaturated Fat24.4 g
Polyunsaturated Fat3.4 g
Sugars11.8 g
Fiber6.8 g
Sodium192 mg


Courgette (Zucchini)
Fusilli Pasta
Black Olives
Basil Leaves
Olive Oil
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.