As a student, it’s not often you have the time and energy to spend ages in the kitchen – sometimes you just want a meal you can prepare in a few minutes. This pasta recipe has a lovely fresh taste that’s perfect for summer evenings, and as an added bonus, it’s really quick and easy to make.
You can use whatever pasta you happen to have on hand, from macaroni to spaghetti to fusilli or even go whole-wheat, if you tend towards being a bit healthier. The cottage cheese or yoghurt gives a lovely creaminess, and whatever fresh herbs you can get your hands on add a delicious extra layer of taste.
If you’re feeling adventurous, you can use other veggies like broccoli, red peppers, spring onions, mushrooms, peas and/or green beans instead of or as well as the courgettes. A few pieces of cooked chicken or bacon would also work if you have some leftovers in the fridge. Just use your imagination to figure out what would taste good together.
- 350g of any pasta
- 1T olive oil or butter
- 4-6 large courgettes (or other veg), sliced into ½cm thick slices
- 2T lemon juice
- 3 – 4T smooth, creamed cottage cheese or Greek yoghurt
- 2 – 3T chopped fresh herbs of your choice e.g. spring onions, parsley, basil, chives (or a mix)
- Salt and pepper
Bring a large pot of salted water to the boil and cook the pasta according to the instructions on the packaging.
In the meantime, heat the olive oil/butter in a frying pan and add the courgettes or other veg. Cook for a few minutes until they are beginning to soften, then pour the lemon juice into the pan. Cook for just a few more minutes, depending on how crunchy you like your veg, so the lemon juice gets mostly absorbed. Then remove the pan from the heat.
When the pasta is ready, drain it then pour it into the pan with the courgettes. Add the cottage cheese or yoghurt and mix well. Then add the herbs and check if you need to add any salt or pepper.
Serve hot or cold with salad and/or garlic bread.