Shell Pasta with Courgette, Mascarpone, Lemon and Basil
Such a good combination of ingredients, and so easy. I’ve just made this pasta dish for my two teenage daughters her e at home for lunch today and it was demolished. That’s the thing about a truly great pasta dish, simplicity is the route to perfection. Make this pasta dish and look like a total pro!
INGREDIENTS
Serves 4
400g conchiglie (or other short pasta)
3 medium courgettes, julienned into fine strips
200g mascarpone
Zest and juice of 1 lemon
1 garlic clove, finely grated (optional)
Pinch of chilli flakes (optional)
Small bunch basil, torn
2 tbsp extra virgin olive oil
Salt and black pepper
Grated Parmesan, to serve
METHOD
Cook the pasta in salted boiling water following the packet instructions until al dente, reserving a cup of the pasta water before draining.
Cook the garlic and chilli flakes in a large frying pan in the olive oil for 30 seconds until fragrant, then add the courgette and a big pinch of salt.
Cook for 3-5 minutes until just softened.
Lower the heat and stir in the mascarpone, lemon zest and juice.
Loosen the sauce with a splash of pasta water until creamy, season with salt and pepper and add the drained pasta and toss gently to coat, adding more pasta water as needed.
Remove from the heat and stir through the basil and serve topped with black pepper, Parmesan and extra chilli flakes.