Courgette pasta with parmesan
350g pasta shapes, such as penne or fusilli 1 tbsp olive oil 1 onion, finely chopped 150g lite sour cream 6 medium-sized courgettes, trimmed and coarsely grated Salt and freshly ground black pepper Shaved
- Cook pasta in a pot filled with plenty of salted water for 10 to 12 minutes or according to packet instructions, until al dente or just tender to the bite. Drain well.
- At the same time, make the sauce. Heat a frying pan, add oil and onion and cook over a medium heat for eight minutes until softened but not coloured. Stir in sour cream and grated courgettes and cook for one minute to heat through. Season with salt and pepper to taste.
- Add drained pasta to the sauce and toss well. Top with shaved parmesan cheese and serve with salad.