Recipé for farfalle (pasta bows) with fried courgettes

On this page: Another vegetarian recipé, this time much simpler. Originally from a Sainsbury's pasta cookery book, but evolved over the years - another suppertime favourite with everyone except my son, who hates courgette.

Serves four hungry people, or six with dainty appetites

Ingredients

photo of finished disha kilo of small courgettes (zucchini), sliced
25g butter
tablespoon (15ml) of olive oil
400g dried farfalle (pasta bows)
1-2 peeled cloves garlic, crushed
lots of flat-leaf parsley, chopped
50g Parmesan or Grana Padano, freshly grated.

Method

Melt the oil and butter in a large frying pan, and add the courgette slices. Fry till well-browned - this takes about 15-20 minutes and a lot of stirring to get an even finish. Add the garlic for the last few minutes to avoid burning it to a crisp. Take off the heat and stir in the parsley (use as much as you like - I often sacrifice a whole bunch at once!)

Cook the pasta till al dente, and drain it. Organised people can do this while the courgettes are frying; others, like me, may prefer to do it afterwards and reheat the vegetables for a minute at the end! (Recipés that include a "meanwhile" always make me nervous).

Stir pasta and vegetables together to mix well, and serve with the cheese. Simple, huh?

Tips

Small and crisp courgettes work much better than semi-marrows: the yellow ones look nice in this dish too, if you grow your own. And try grating the parmesan on the coarse side of the cheese grater rather than reducing it to a fine powder.