Positano Pasta with Courgettes, Mozzarella Pancetta
Nutrition per serving
| Calories | 616 kcal |
| Protein | 23.9 g |
| Carbs | 65.3 g |
| Fats | 28.6 g |
| Saturated Fat | 11.2 g |
| Monounsaturated Fat | 6.4 g |
| Polyunsaturated Fat | 0.9 g |
| Sugars | 4.9 g |
| Fiber | 3.7 g |
| Sodium | 739 mg |
Ingredients
| Courgette (Zucchini) | |
| Fusilli Pasta | |
| Pancetta | |
| Garlic | |
| Mozzarella Cheese (whole milk) | |
| Basil Leaves | |
| Pecorino Romano (cheese) | |
| Olive Oil |
Preparations
1. Top and tail the courgette. Slice in half lengthways and chop one half into 1cm cubes.
1. Top and tail the courgette. Slice in half lengthways and chop one half into 1cm cubes.
2. Peel the garlic clove and lightly crush the garlic clove with the back of a knife.
3. Tear the basil leaves.
Cooking Instructions
1. Cook the pasta in a medium pot of lightly salted water for about 8-10 minutes until al dente, then drain.
1. Cook the pasta in a medium pot of lightly salted water for about 8-10 minutes until al dente, then drain.
2. Meanwhile, in frying pan, heat a tsp of olive oil over medium-high heat. Add the pancetta and cook until slightly crispy. Transfer to a plate and set aside.
3. In the same pan, add the courgettes with the crushed garlic clove, lower heat to medium and cook for about 2-3 minutes until the courgette is tender but still crisp.
4. Return the pancetta to the pan with 2 tbsp of the pasta water and bring to a bubble. Remove the pan from heat and set aside.
5. Stir the drained pasta into the courgette mixture, break the mozzarella into bite-sized pieces and gently stir to combine. Sprinkle in the torn basil with the grated cheese