The Recipe Post #10: Garlic Courgette Bake with Pasta
One tasty - and very garlicky - meal I made for my mum and I ended up being a bit of an improvisation on the recipe I had found, but it went down a treat.
The original recipe was from the website ifoodreal.com, and was intended to serve six. Once the chopping was done, there didn't seem to be anywhere near those quantities, so we opted to serve the bake on top of pasta.
The result was a deliciously fresh pasta dish, bursting with tomatoes and full of garlic.
- Pasta, to serve
- 2 large courgettes, in chunks
- 1 tsp chopped basil
- salt and pepper
- 2 large tomatoes, diced
- half cup Parmesan, shredded
- chopped parsley or basil, to top
- salt & pepper, to taste
Add the tomatoes, courgettes, parmesan, garlic and basil into a large bowl and mix thoroughly - really get your hands in there.
Pour the contents into a baking dish and bake in the oven for 25 to 35 minutes, depending on how crunchy you want the courgette.
Meanwhile, cook the pasta to pack instructions, as usual.
Put the cooked pasta into a bowl, top with the courgette, tomato, garlicky goodness, and devour!
The quantities given above didn't leave us with too much left over, just a good lunch-sized portion, so double up if cooking for more than two.
Definitely another success, and a meal I'll be making again soon.