Courgettes with pasta

 

 

We thought we would begin with an easy one: Courgettes and pasta.  First, place the pasta (we like conchigiele, but others shapes work equally well) and simmer until soft, which should take around 10 minutes.  Meanwhile, heat some olive oil in a frying pan, and add chunks of courgette and mushrooms, with salt and pepper to season.  Once soft, add the courgettes and mushrooms to the conchigiele, together with some marscapone (about 125g for a couple of platefuls) and the zest and juice of half a lemon. Stir for a couple of minutes, and serve.


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