Description
A delightful summer pasta dish featuring farfalle, fresh courgettes, and a creamy parmesan sauce.
Ingredients
Scale
- 500 g farfalle
- 600 g courgettes, cubed
- 120 g grated parmesan
- 4 cloves garlic, minced
- 100 g shallots, minced
- 40 g olive oil
- 200 ml semi-skimmed milk
- Fresh basil, for garnish
Instructions
- Prepare the courgettes: Wash and cut the courgettes into cubes. Ensure they are uniformly sized for even cooking.
- Chop the aromatics: Finely slice the shallots and garlic to release their aromatic flavors.
- Cook the farfalle: In a large pot of salted water, cook the farfalle according to package instructions until al dente, then drain and set aside.
- Sauté the aromatics: In a skillet, heat the olive oil over medium heat. Add the shallots and cook until translucent, about 3-4 minutes. Then add the minced garlic and cook briefly until fragrant.
- Add the courgettes: Incorporate the cubed courgettes into the skillet. Season with salt and pepper and cook until tender, about 5-7 minutes.
- Create the creamy sauce: Lower the heat and add the semi-skimmed milk, followed by the fresh basil and grated parmesan. Stir well until the cheese melts and the sauce becomes creamy and smooth.
- Fold in the cooked farfalle: Mix thoroughly to coat each piece with the sauce. Serve hot, garnished with fresh basil leaves and additional parmesan, if desired.
Notes
Prepare the sauce in advance and reheat before serving for a quick meal. Customize by adding grilled chicken or shrimp for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg