zoom Courgette soup with pasta & lemon

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    Courgette soup with pasta & lemon

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    Courgette soup with pasta & lemon

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4


    2 tbsp extra virgin olive oil, plus an extra 1 tbsp to drizzle
    600g courgette, cut into 2cm dice
    2 cloves garlic, sliced
    200g dried pasta (we’ve used No.1 Ditaloni Rigati)
    2 leeks, diced
    2 x 500g tubs fresh Cooks’ Ingredients Vegetable Stock
    ½ lemon, juice
    ½ x 25g pack basil, leaves shredded
    15g Parmigiano Reggiano, finely grated 


    1. Heat 1 tbsp oil in a large sauté pan or casserole over a medium heat. Add the courgette, season and fry for 5 minutes, stirring occasionally. Add the garlic and fry for 5 minutes more until starting to turn golden. Tip into a bowl and set aside.

    2. Meanwhile, cook the pasta according to pack instructions, then drain and rinse under cold water and divide between 4 bowls.

    3. Add another 1 tbsp oil to the pan, then lower the heat to medium and gently sweat the leeks until wilted (about 5 minutes). Tip in the stock, bring to the boil and simmer for 2-3 minutes, then stir in the lemon juice, return the courgettes to the pan and heat through. Ladle over the pasta, and top with basil, cheese, a drizzle more oil and black pepper.

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