| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New, Worrall tho, Worrall2 | 1 | servings | |
INGREDIENTS
| 1 | lb | Courgettes; half diced, half |
| ; sliced | ||
| 3 | tb | Plain flour |
| 3 | tb | Olive oil |
| 2 | tb | Butter; unsalted 1 onion |
| 2 | Garlic cloves; chopped | |
| 1 | c | Parmesan cheese; grated |
| 1 | tb | Fresh basil |
| 1 | tb | Flat leaf parsley; chopped |
| Salt and freshly ground pepper | ||
| 1 | lb | Dry fusilli |
| 1 1/2 | ts | 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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