| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 4 |
|
Courgettes; sliced |
|
|
Salt and pepper |
| 3 |
tb |
Olive oil |
| 1 |
|
Garlic clove; crushed |
| 1/4 |
ts |
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.
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