Rigatoni with Courgettes, Lemon and Basil
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450g (1lb) rigatoni or other pasta shapes
2 tbsp olive oil
4 small or 2 medium courgettes, halved lengthways, seeds removed and thinly sliced at an angle (see handy tip)
100g (4oz) mascarpone cheese or soft cream cheese
3 tbsp milk
Finely grated zest of 1/2 lemon
3 tbsp torn or sliced fresh basil
Salt and freshly ground black pepper
How to make Rigatoni with Courgettes, Lemon and Basil
METHOD:
Bring a large pot of water to the boil with a good pinch of salt, then cook the pasta according to the packet's instructions.
While the pasta is cooking, heat the olive oil in a medium-sized frying pan over a high heat, then add the courgettes. Cook for 3-4 minutes until just softened and lightly golden. In a bowl, mix together the cheese, milk, lemon zest and 1 tablespoon of the basil. Add to the courgettes in the pan and toss together on the heat for 1 minute, until the cheese has melted. Season to taste.
Drain the pasta and reurn to the large pot. Add the creamy courgettes and gently stir to mix. Then pour into a warm serving bowl and scatter with the remaining basil.
Serve immediately.
Posted By:
emaan khan, Karachi