October 28, 2010

Mussels and Courgette Pasta

This recipe is a quick and light dinner with lots of goodness packed in. I buy mussels from the fish counter that have already read been removed from their shells - this speeds up the preparation and eating process!

Serves 2

150-160g mussels (without shells)
1 courgette, sliced into strips about 1 and a half inch long
20 cherry or baby plum tomatoes, cut into quarters
2 cloves of garlic, finely chopped
2 tbsp good quality olive oil
1 tbsp basil
1 tsp crushed chili
200g pasta - preferably spaghetti or linguine

Heat 1 tbsp of oil in a pot over a medium heat. Add the garlic and cook for a minute.

Add the courgette slices. Cook for 5 minutes constantly moving the slices around the pan so they do not burn. When you add the courgette also bring some water to the boil in a large pot and cook the pasta as per instructions on the pack.

Add the tomatoes and mussels and cook over a low heat for 5 minutes. The tomatoes should become soft but   make sure the pieces stay whole rather that turn into a sauce (like in photo above).

Add the basil and crushed chili and stir.

When the pasta is cooked, drain and return to the pot. Then add the mussels, courgette, tomatoes, and garlic to the pot. Stir all together and add an extra tablespoon of good quality olive oil.

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