Courgette and Basil with Cream Recipe
Ingredients
| Butter | 30 Gram | |
| Extra virgin olive oil | 2 Tablespoon | |
| Courgettes | 500 Gram | |
| Garlic | 4 Clove (5gm), finely chopped | |
| Double cream | 300 Milliliter | |
| Basil leaves | 1 Cup (16 tbs) | |
| Salt, black pepper | ||
| Pasta | 500 Gram, dried | |
| Grated parmesan | 4 Tablespoon | |
Directions
Melt butter with olive oil in a large frying pan.
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.
Drain.
Add pasta with parmesan to the hot sauce.
Toss well to coat.
Serve immediately with additional parmesan.
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.
Drain.
Add pasta with parmesan to the hot sauce.
Toss well to coat.
Serve immediately with additional parmesan.
Chef
