Positano Pasta with Courgettes & Black Olives

Nutrition per serving

Calories 690 kcal
Protein 18.1 g
Carbs 97 g
Fats 27.9 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
Sodium Login

Ingredients

Login Courgette (Zucchini)
Login Fusilli Pasta
Login Black Olives
Login Garlic
Login Basil Leaves
Login Olive Oil
Login Vegan Parmesan Cheese

Preparations

  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 tbsp 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.

CONTACT US

We're not around right now. But you can send us an email and we'll get back to you, asap.

Sending

Log in with your credentials

Forgot your details?