Special Diet

Creamy Courgette Orzo Pasta

cook 30 mins
  • 375 g (12 oz) dried orzo (rice-shaped pasta)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 4 spring onions, very finely chopped
  • 3 medium courgettes, coarsely grated
  • finely grated zest of 1 small unwaxed lemon
  • 150 g (5 oz) soft cheese with garlic and herbs
  • 4 tablespoons finely chopped flat leaf parsley
  • salt and pepper
  • Bring a large pan of lightly salted water to the boil, then cook the pasta according to the packet instructions.
  • Meanwhile, heat the butter and olive oil in a large frying pan, then add the chilli, garlic, spring onions and courgettes. Cook over a medium-low heat for 10–15 minutes, or until softened, stirring often.
  • Reduce the heat and add the lemon zest. Cook gently for 3–4 minutes, add the soft cheese and mix thoroughly. Season to taste.
  • Drain the pasta and add to the courgette mixture. Stir in the parsley, mix well and serve immediately.
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