Thread: Orecchiette with courgettes, garlic & chilli

Orecchiette with courgettes, garlic & chilli

Free on a green day, with one HEA. I think it's the same on EE too.



The amounts are based on a generous portion for one, so just adjust them depending on how many your cooking for.

One serving of orecchiette - dependant entirely on you

Half an onion - finely chopped
1 clove of garlic - also finely chopped
1 chilli - you guessed it, finely chopped.
1 courgette - cut length ways into four and then sliced so each slice is a quarter of a circle.
Parsley - chopped
Philadelphia Light soft cheese - 70g (HEA)

Cook the orecchiette in a large pan of salted water
Whilst the pasta cooks, saute the onions in Fry Light for a minute or two on a medium to high heat and add the courgettes. Cook the courgettes for a few minutes before adding the garlic and chilli. If it starts to dry out add a little water and reduce the heat.
Continue cooking until the courgettes are cooked to you liking. They should be done inside ten minutes. Season well with salt and pepper and set to one side.

When the pasta is al dente, strain the water and return to the pan. Also save a tablespoon or two of the water and return to the pan too. Stir the Philly Light into the pasta until in melts and coats the pasta. Then and the courgettes to the pasta and stir through. Finally stir through the chopped parsley and serve.

Bon appetit!!!

Sounds yum