Courgette and Garlic Chilli Fusilli

cook 10 mins
  • 400 g (13 oz) quick-cook fusilli pasta
  • 300 g (10 oz) courgettes, coarsely grated
  • 4 tablespoons olive or vegetable oil
  • 1 red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons lemon juice
  • 3 tablespoons chopped flat leaf parsley (optional)
  • salt and pepper
  • 50 g (2 oz) Parmesan-style cheese, grated, to serve (optional)
  • Cook the pasta in a large saucepan of lightly salted boiling water for 4–5 minutes, or according to packet instructions, until al dente.
  • Meanwhile, place the courgettes in the middle of a clean tea towel, bring up the edges and twist the courgettes in the tea towel over a sink to squeeze out the excess moisture.
  • Heat the oil in a nonstick frying pan with the chilli and garlic, and cook gently for 1 minute, until the oil is fragrant. Increase the heat slightly and add the courgettes. Cook gently for 5–6 minutes, until soft and golden.
  • Drain the pasta and stir in the courgette mixture, lemon juice and parsley, if using. Season to taste with salt and pepper, and serve immediately with the cheese, if using.
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