Positano Pasta with Courgettes, Mozzarella and Black Olives

Nutrition per serving

Calories629 kcal
Protein22.9 g
Carbs70.1 g
Fats29.4 g
Saturated Fat8.8 g
Monounsaturated Fat14.7 g
Polyunsaturated Fat1.9 g
Sugars6 g
Fiber4.2 g
Sodium512 mg


Courgette (Zucchini)
Fusilli Pasta
Black Olives
Mozzarella Cheese (whole milk)
Basil Leaves
Olive Oil
Parmesan Cheese
1. Dice courgette into 1 cm cubes.

2. Roughly chop olives.

3. Roughly chop basil.

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. Tear the mozzarella into pieces and scatter over the top and gently toss to coat pasta.

6. Add a tbsp of chopped basil with the Italian hard cheese just before serving.

7. Serve in a bowl with a drizzle of olive oil and black pepper.