CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
New, Worrall tho, Worrall2 |
1 |
Servings |
INGREDIENTS
1 |
lb |
Courgettes, half diced half |
|
|
sliced |
3 |
T |
Plain flour |
3 |
T |
Olive oil |
2 |
T |
Butter, unsalted 1 onion |
2 |
|
Garlic cloves, chopped |
1 |
c |
Parmesan cheese, grated |
1 |
T |
Fresh basil |
1 |
T |
Flat leaf parsley, chopped |
|
|
Salt and freshly ground |
|
|
pepper |
1 |
lb |
Dry fusilli |
1 1/2 |
t |
Mint, chopped |
INSTRUCTIONS
Boil water and put pasta on to cook. In a frying pan, melt the butter
with the olive oil then add the onion and garlic. Dust the sliced
courgettes with flour and seasoning and sieve to eliminate excess
flour. In a frying pan, melt the butter and olive oil and cook the
courgettes until browned. Add the remaining diced courgettes to the
already cooked onions and garlic in a frying pan, and add the basil
and parsley and a little pasta water.. Drain the cooked pasta and
drizzle olive oil all over, then mix in the diced courgette mixture
with the onions and garlic. Add half the Parmesan cheese. Serve on a
plate and add the fried courgettes. Add the remaining Parmesan cheese.
Finish by drizzling more olive oil all over and decorating with
chopped mint. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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