COURGETTE PASTA SAUCE/STUFFING
Ingredients
30ml olive oil
1 clove garlic, finely chopped
500g courgettes, finely sliced
30ml cream
50g parmesan, grated.
Source: HFW
Method
Heat oil, add garlic and courgettes, little salt.
Cook gently, without browning, until completely soft and water evaporated.
Bash to a rough pulp, stir in cream and cheese.
Cook briefly.