Spaghetti with courgettes

Spaghetti con le zucchine. Serves 4

  • 360g spaghetti
  • 3 tbsp olive oil
  • 1 clove garlic, peeled
  • 1 small onion,peeled
  • 2 fresh sage leaves
  • 1 stick celery
  • 3 plum tomatoes, peeled, seeded and chopped
  • 350g courgettes, thinly sliced
  • 150g mozzarella, diced finely
  • 25g parmesan cheese, grated
  • salt and pepper
  • Heat the oil in a pan. Add the whole garlic clove, the whole onion, the sage leaves and the stick of celery and cook over a low heat for about 5 minutes.
  • Add the tomatoes and increase the heat to medium. When boiling add the courgettes. Season with salt and pepper, cover and cook for around 15 minutes.
  • Remove the garlic, onion, celery and sage and discard.
  • Cook the spaghetti, drain and the toss first with the sauce, then the mozzarella and finally with the parmesan.

Ditali with courgettes

Serves 4

ditali with courgettes ingredients

  •   320 grams  ditali
  •   4 medium  courgettes — cut into matchsticks
  •   4 tablespoons  Pecorino — grated
  •   2  cloves  garlic — chopped
  •   5  tablespoons  olive oil
  •   several sprigs  parsley — chopped
  1. Fry the garlic in the oil for a few minutes and then add the courgettes.
  2. Fry for a few minutes, until the courgettes begin to change colour.
  3. Turn out onto a paper towel to drain
  4. When the pasta is cooked, mix in the courgettes, pecorino and parsley

ditali with courgettes finished dish