Fusilli with courgettes and lemon

6 steps

Updated at: Wed, 16 Aug 2023 14:36:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories541.4 kcal (27%)

Total Fat22.2 g (32%)

Carbs70.3 g (27%)

Sugars6.2 g (7%)

Protein13.9 g (28%)

Sodium224.7 mg (11%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

salt

freshly ground black pepper

350gfusilli

dried, or other pasta, such as farfalle or conchiglie

2 Tbspolive oil

450gcourgettes

large, halved lengthways and cut at an angle into 3mm thick slices

125gmascarpone

1 tsplemon zest

finely grated

1 Tbsplemon juice

plus extra to taste

25gParmesan cheese

grated, to serve

Instructions

Step 1

* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil, then add the fusilli and cook for 10–12 minutes, or according to the instructions on the packet, until al dente.

Step 2

While the pasta is cooking, pour the olive oil into a frying pan on a high heat.

Step 3

When the oil is hot, add the courgettes, season with salt and pepper and sauté, tossing regularly, for 3 minutes or until just softened and a little golden.

Step 4

Remove from the heat and set aside.

Step 5

* Drain the pasta, retaining about 50ml (2 fl oz) of the cooking liquid, then stir in the reserved liquid with the mascarpone, lemon zest and juice and the fried courgettes.

Step 6

Season with salt, pepper and extra lemon juice to taste and serve with some Parmesan cheese grated over the top.