Penne with Courgette Flowers

An easy, colorful pasta dish featuring courgette flowers, anchovies, and basil simmered in vegetable stock and finished with parmesan.

Dinner Italian Seafood Pasta Courgette Flowers

Estimated Nutrition

Calories

585.4

kcal / serving

2341.6 kcal total

Carbs

53.6g

per serving

214.2 g total

Fat

34.6g

per serving

138.4 g total

Protein

15g

per serving

59.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan Cheese

freshly grated

GrainsCereals

255

Pennette Pasta

dried pasta

Liquids

240

Vegetable Stock

NutsSeeds

clove

Garlic

bashed and left whole

piece

Basil

fresh leaves

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

to taste

Extra Virgin Olive Oil

for drizzling

Seafood

piece

Anchovy Fillets

Vegetables

piece

Onion

sliced finely

piece

Courgettes

sliced lengthways finely

piece

Courgette Flowers

torn in half

Method

Heat olive oil in a large pan and sweat garlic until golden.

Remove the garlic and dissolve anchovy fillets into the oil using a wooden spoon.

Add sliced onions and courgettes and sweat them in the pan.

Pour in 240ml of vegetable stock followed by courgette flowers and basil leaves.

Stir-fry for a few minutes and season with salt and pepper.

Cook pasta in a separate pot until al dente and drain.

Mix the pasta into the sauce and stir in the grated parmesan.

Serve immediately drizzled with extra virgin olive oil.