Positano Pasta with Courgettes & Black Olives
Nutrition per serving
| Calories | 936 kcal |
| Protein | 21.1 g |
| Carbs | 113.4 g |
| Fats | 47.1 g |
| Saturated Fat | 6.4 g |
| Monounsaturated Fat | 24.4 g |
| Polyunsaturated Fat | 3.4 g |
| Sugars | 11.8 g |
| Fiber | 6.8 g |
| Sodium | 192 mg |
Ingredients
| Courgette (Zucchini) | |
| Fusilli Pasta | |
| Black Olives | |
| Garlic | |
| Basil Leaves | |
| Olive Oil | |
| Vegan Parmesan Cheese |
Preparations
1. Dice courgette into 1 cm cubes.
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.
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.