Photo: Eaters Collective
Courgette, basil & almond pasta
8 ingredients
15 min + 15 min
Serves 2
openrecipes
Make al fresco eating simple with this fresh summery pasta dish from Mary Cadogan
Estimated Nutrition (whole recipe, rough)
480
Calories
19g
Protein
23g
Fat
50g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g orecchiette pasta
- 2 tbsp toasted blanched almonds
- 2 small or 1 medium courgettes
- 1 garlic clove
- large bunch basil
- 2 tsp olive oil
- 3 rounded tbsp grated Parmesan (or vegetarian alternative)
- 1 tbsp lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes