Courgette pasta with parmesan

Serves 4

Ingredients
  • 350g pasta shapes, such as penne or fusilli
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 150g lite sour cream
  • 6 medium-sized courgettes, trimmed and coarsely grated
  • Salt
  • Freshly ground black pepper
  • Shaved fresh parmesan, to serve


Methods
1. 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.

2. At the same time, make the sauce. Heat a frying pan, add oil and onion and 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 to taste.

3. Add drained pasta to the sauce and toss well. Serve topped with shaved parmesan cheese.

Tip: Some recipes call for pasta to be cooked "al dente", which means "just tender to the bite". Over-cooked pasta can be limp and stodgy – al dente pasta has a firmer texture, better mouth-feel and holds sauces well.