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Courgette soup with pasta & lemon
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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.
Typical values per serving:
1 of your 5 a day; low in saturated fat; source of fibre.
This recipe was first published in April 2020.