Courgette Pasta with basil and mint

2-4 Courgettes, olive oil, parmesan, fresh basil and mint

Slice courgettes into 1-2cm thick slices, toss with olive oil and salt and roast in a 180 degree oven (you can add a few whole cloves of garlic if you love garlic). While the courgettes cook, boil some pasta (farfalle or conchiglie is good). Take the courgettes out when they are well browned and a bit collapsed. Stir courgettes into cooked and drained pasta and add a couple handfuls of parmesan and some finely chopped basil and mint for a fresh, healthy summer pasta.

Courgette and Prawn Pasta

Another two flavours that combine in a wonderful way are prawns and courgettes. Slice courgettes lengthwise and chop into sticks around 5cm long and 0.5-1cm square. Cook medium sized pasta e.g. fusilli. In a large frying pan, fry 2 finely chopped cloves of garlic in butter or olive oil. Add in courgette sticks and cook, stirring for a few minutes until they just start to soften. If using raw prawns, add now and cook, stirring until they just start to turn pink. Add half a glass of white wine and cook on high heat to reduce slightly until prawns are fully cooked. If using cooked prawns simply add in at this point and heat through. Season and mix with pasta. Garnish with chopped parsley and/or lemon zest and lots of black pepper.