Courgette pasta with parmesan
4 cups pasta shells (350g)2 tbsp olive oil2 onions, finely chopped3 cloves garlic, finely chopped250g sour cream6 medium-sized courgettes, trimmed and coarsely gratedSalt and freshly ground black
- Cook pasta in a saucepan filled with plenty of boiling salted water for 10 to 12 minutes or according to packet instructions until al dente, or just tender to the bite. Drain well.
- At the same time, make the sauce. Heat a frying pan and add oil, chopped onion and garlic. Cook over a medium heat for 8 minutes until softened but not coloured. Stir in sour cream and grated courgettes and cook for 1 minute to heat through. Season with salt and pepper.
- Add drained pasta to the sauce and toss well. Serve topped with shaved parmesan cheese.