Courgette pasta bake
This is a meal perfect for those cooler summer days, when you still have plenty of courgettes every week, but want something more warming and filling.
Serves 2-3 alongside a crisp, green salad
vegetarian
Ingredients
3 or 4 medium courgettes
2 Tbsp. olive oil
1 tsp. sea salt, plus more for pasta water
1 tsp. dried Italian herbs
generous pinch of red pepper flakes
zest of one small lemon
225g large pasta shells/tubes
200g creme fraiche
150g grated cheddar, divided
1 Tbsp.fresh chopped flat leaf parsley
1/8 tsp. fresh grated nutmeg
1/4 cup grated parmesan cheese
Directions
Although I have adapted the quantities, making my version less cheesy, I didn't change anything from the method. Head over to http://www.sproutedkitchen.com/home/2017/7/18/zucchini-pasta-bake for the how-to.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
