Yum ... low fat creamy courgette pasta

Another delicious low fat recipe to keep lower the levels of bad LDL cholesterol in the blood responsible for many heart disease, atherosclerosis, stroke and high blood pressure!



 

Highlights:

  • Easy

  • Quick

  • Great for kids

  • Vegetarian, Vegan and meat eater option

Ingredients x 4:

  • 2 courgettes

  • small onion

  • extra virgin olive oil

  • Himalayan salt

  • 400g Pasta (penne, fusilli, conchiglie)

 

Boil 3l of hot water and add some salt. Then chop courgette in cubes and add to the boiling water. Let it simmer for 10''.


Kids option

  • Remove the skin to avoid complaints about the green


Meantime, finely slice the onion and add to the frying pan with the extra-virgin olive oil, already warm. Lower the flame and cover with a lid to make sure the onion becomes soft and tender without burning.


Meat-eater option

  • Alongside the onion adds some cubes of pancetta.


After the 10" the courgettes are now tender, add the pasta to the boiling water and stir properly to avoid that the pasta becomes a sticky mass. Let it cook for 9/10" (check on the package to be sure that the pasta is al-dente).


When pasta is al-dente drain it with a colander and place into the frying pan. Move the flame on higher and stir using two spoons, keep stirring until it becomes creamy and smooth.


Vegetarian and meat-eater option

  • Add grated Parmigiano cheese and stir