PASTA WITH COURGETTES AND BALSAMIC VINEGAR
1 small onion
2 garlic cloves
450 g courgettes
5 tablespoons extra virgin olive oil
3 tablespoons pine nuts
3 tablespoons chopped fresh parsley
2 tablespoons water
400 g fresh tagliatelle
1-2 tablespoons balsamic vinegar
6 tablespoons freshly grated parmesan cheese
Peel and chop the onion and garlic. Thinly slice the courgettes. Heat 2 tablespoons olive oil in a frying pan. Add the pine nuts and cook, stirring, over a medium high heat for 2-3 minutes until lightly browned. Transfer to a small bowl and set aside. Add the remaining oil to the pan. Stir the onion and garlic and cook over a gentle heat for 2 minutes to soften. Add the courgettes and increase heat. Cook for about 4 minutes until beginning to brown. Add the parsley, vinegar and water to the pan. Cover and cook gently for 15 minutes, stirring twice. Serve with cooked pasta and grate parmesan over the top.
1 small onion
2 garlic cloves
450 g courgettes
5 tablespoons extra virgin olive oil
3 tablespoons pine nuts
3 tablespoons chopped fresh parsley
2 tablespoons water
400 g fresh tagliatelle
1-2 tablespoons balsamic vinegar
6 tablespoons freshly grated parmesan cheese
Peel and chop the onion and garlic. Thinly slice the courgettes. Heat 2 tablespoons olive oil in a frying pan. Add the pine nuts and cook, stirring, over a medium high heat for 2-3 minutes until lightly browned. Transfer to a small bowl and set aside. Add the remaining oil to the pan. Stir the onion and garlic and cook over a gentle heat for 2 minutes to soften. Add the courgettes and increase heat. Cook for about 4 minutes until beginning to brown. Add the parsley, vinegar and water to the pan. Cover and cook gently for 15 minutes, stirring twice. Serve with cooked pasta and grate parmesan over the top.
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