Courgette and rocket pasta
Photo by Babiche Martens
Pasta is one of those foods that can be made into an impressive meal — like this courgette and rocket dish — in minutes. The tomato sauce can be made well ahead of time and stored in the fridge, which just leaves a little last-minute cooking and then dinner is served.
|2 Tbsp||Olive oil|
|3||Courgettes, sliced or peeled thinly lengthways|
|2 cups||Rocket leaves|
|400 g||Pasta, cooked as per packet instructions|
|½ cup||Basil leaves|
- To make the sauce, heat the olive oil in a medium-sized pot. Add onion and garlic and cook for 3 to 4 minutes until softened. Add the tomatoes, wine, sugar and oregano. Simmer for 15 minutes until thick and rich. Season with salt and pepper.
- Heat the second quantity of oil in a frying pan. Saute the courgettes until soft and lightly browned. Remove from heat, crumble through the feta and fold through the rocket leaves.
- Toss the pasta in the tomato sauce and fold through the courgettes. Garnish with basil leaves.
Here are more of Angela's simple recipes for Mother's day