Positano Pasta with Courgettes, Mozzarella and Black Olives
Nutrition per serving
Calories | 807 kcal |
Protein | 31.2 g |
Carbs | 92.9 g |
Fats | 35.9 g |
Saturated Fat | 11.5 g |
Monounsaturated Fat | 16.8 g |
Polyunsaturated Fat | 2.2 g |
Sugars | 9.6 g |
Fiber | 6 g |
Sodium | 703 mg |
Ingredients
Courgette (Zucchini) | |
Fusilli Pasta | |
Black Olives | |
Garlic | |
Mozzarella Cheese (whole milk) | |
Basil Leaves | |
Olive Oil | |
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.
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 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.