Pasta with Courgette and Parmesan
- ⏱ 20 minutes
- Easy
- Serves 1
- 👥 2-cook recipe
Mini conchiglie pasta is tossed with quickly cooked courgettes, basil, olive oil, and grated Parmesan.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Pasta with Courgett...
0/0
COOK 1COOK 2
1Grate the courgettes
Grate the courgettes
2Chop the basil
3Plate and serve
+ 5 more steps in the app
Pasta with Courgett...
0/0
COOK 2COOK 1
1Grate the courgettes
2Chop the basil
Finely chop the basil leaves
3Plate and serve
+ 5 more steps in the app
Ingredients
- 500 g mini conchiglie pasta shells
- 2 courgettes (grated)
- 5 basil leaves (finely chopped)
- Parmesan, to taste
- olive oil, to taste
- salt, to taste
- pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Grate the courgettes COOK 2
- Grate the courgettes
2. Chop the basil COOK 1
- Finely chop the basil leaves
3. Make the pasta COOK 1
- In a pan of boiling water, cook the mini conchiglie pasta shells according to packet instructions
- Drain the pasta and add it to the pan with the courgettes and sauce
- Season well and mix until thoroughly combined
4. Cook the courgettes COOK 2
- In a separate pan, warm a little olive oil over a medium-high heat
- Add the courgettes and basil and cook quickly, the courgettes should release a little liquid, creating a sauce with the oil
🤝 Cook 1 hands over the basil.
5. Plate and serve BOTH
- Serve immediately with some grated Parmesan
See it in action
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More two-cook recipes
Cook this with your co-chef
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