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Courgette and Basil with Cream Recipe
|Butter||1 Ounce (30 Gram)|
|Extra virgin olive oil||2 Tablespoon|
|Courgettes||1 Pound (500 Gram)|
|Garlic||4 Clove (20 gm), finely chopped|
|Double cream||10 Fluid Ounce (300 Milliliter)|
|Basil leaves||1 Cup (16 tbs)|
|Dried pasta||1 Pound (500 Gram)|
|Grated parmesan||4 Tablespoon|
Calories 977 Calories from Fat 516
% Daily Value*
Total Fat 57 g87.8%
Saturated Fat 6.8 g34.1%
Trans Fat 0 g
Cholesterol 28.4 mg
Sodium 339.5 mg14.1%
Total Carbohydrates 89 g29.8%
Dietary Fiber 5.4 g21.8%
Sugars 6.2 g
Protein 23 g45.6%
Vitamin A 15.7% Vitamin C 36.5%
Calcium 20.5% Iron 15.6%
*Based on a 2000 Calorie diet
Add courgettes and cook, stirring frequently over medium-high heat, until just golden, 10 minutes.
Reduce heat to medium-low.
Add garlic and cook, stirring occasionally, until courgettes are soft, 5-10 minutes.
Add cream and simmer gently until just thickened, 2 minutes.
Add basil with salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add pasta with parmesan to the hot sauce.
Toss well to coat.
Serve immediately with additional parmesan.