| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Alive &, Cooking | 4 | Servings | |
INGREDIENTS
| 4 | Courgettes, sliced | |
| Salt and pepper | ||
| 3 | T | Olive oil |
| 1 | Garlic clove, crushed | |
| 1/4 | t | Cayenne pepper |
| 450 | g | Pasta bows, farfalle |
| Freshly-grated parmesan | ||
| cheese |
INSTRUCTIONS
Place the courgettes in a colander and sprinkle with salt to draw out the excess water. Leave for 30 minutes, then rinse with cold water. Head the oil in a large frying pan and saut the garlic. Add the cayenne pepper and courgettes, and saut for a further 5 minutes. Meanwhile, boil the pasta until al dente (in other words, still has a little firmness). Drain well. Tip the pasta into the frying pan, mix well, season and sprinkle with parmesan. Serve hot or cold. Pasta settles the stomach, so it is a particularly good thing to eat for indigestion sufferers, or for those who are pregnant or nauseous and just want something simple and comforting. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 458
Calories From Fat: 303
Total Fat: 34.5g
Cholesterol: 74.8mg
Sodium: 1300.8mg
Potassium: 111.7mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: 32.8g