Courgette & basil pasta with pesto crumbs

Health score
26%
Courgette & basil pasta with pesto crumbs
55 min.
6
602kcal

Suggestions


Welcome to a delightful culinary adventure with our Courgette & Basil Pasta topped with Pesto Crumbs! This vibrant dish is not only a feast for the eyes but also a celebration of fresh flavors and wholesome ingredients. Perfect for a lunch or as a comforting main course, it brings together the mild sweetness of courgettes with aromatic basil and the rich creaminess of crème fraîche, making every bite a tantalizing experience.

The heart of this dish lies in its delightful texture contrast—from the tender penne pasta to crisp, golden-topped pesto crumbs that provide a satisfying crunch. With the added nuttiness of toasted pine nuts and a sprinkle of Parmesan, each mouthful is brimming with flavor that will leave you craving more. It’s an easy yet impressive dish that can feed up to six people, making it ideal for family gatherings or a cozy dinner with friends.

Plus, with a total preparation and cooking time of just 55 minutes, it fits seamlessly into your busy schedule without sacrificing taste. Let's not forget that it’s a dish that truly embraces the essence of seasonal ingredients, allowing you to bring the taste of summer into your kitchen no matter the time of year. Get ready to impress your loved ones with this flavorful, satisfying, and beautifully crafted pasta dish!

Ingredients

  • 500 penne pasta 
  •  zucchini grated
  • tbsp olive oil plus a little extra
  •  garlic clove crushed
  •  onion finely chopped
  • 500 crème fraîche 
  • 25 parmesan finely grated (or vegetarian alternative)
  • small bunch basil for garnishing
  • 85 ciabatta bread chunk
  • handful pinenuts toasted for sprinkling

Equipment

  • frying pan
  • oven

Directions

  1. Slightly undercook the pasta, then drain, reserving a ladleful of cooking water. Rinse the pasta with cold water to cool.
  2. Drain again, toss in a little oil to stop it sticking together and set aside while you get the rest of the bake ready.
  3. Fry the courgettes in oil for about 10 mins to drive off most of the liquid; they should reduce down a lot.
  4. Add the garlic and onion to the pan, cook for 2 mins more, then season really well and add to the pasta. Stir in most of the crme frache and half the Parmesan with seasoning, then tip into an ovenproof dish. Dollop the rest of the crme frache over the top.
  5. Heat oven to 180C/160C fan/gas
  6. Whizz nearly all of the basil, remaining cheese, bread and pine nuts together to make pesto crumbs, then scatter all over the top. Finish with a few more pine nuts.
  7. Bake for 20 mins until the topping is crisp and bubbling at the edges.
  8. Serve with a few more basil leaves scattered over.

Nutrition Facts

Calories602kcal
Protein11.79%
Fat35.48%
Carbs52.73%

Properties

Glycemic Index
35.17
Glycemic Load
26.05
Inflammation Score
-8
Nutrition Score
20.658695620687%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.92mg
Kaempferol
0.12mg
Myricetin
0.02mg
Quercetin
4.82mg

Nutrients percent of daily need

Calories:602.21kcal
30.11%
Fat:23.94g
36.82%
Saturated Fat:10.19g
63.67%
Carbohydrates:80.04g
26.68%
Net Carbohydrates:75.23g
27.35%
Sugar:9.98g
11.09%
Cholesterol:52mg
17.33%
Sodium:181.12mg
7.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.9g
35.8%
Selenium:57.25µg
81.79%
Manganese:1.13mg
56.68%
Vitamin C:31.9mg
38.66%
Phosphorus:320.37mg
32.04%
Vitamin B6:0.46mg
22.96%
Magnesium:87.09mg
21.77%
Potassium:755.89mg
21.6%
Vitamin B2:0.36mg
21.46%
Fiber:4.82g
19.26%
Vitamin A:949.21IU
18.98%
Calcium:185.59mg
18.56%
Copper:0.36mg
18.06%
Vitamin K:16.95µg
16.14%
Folate:63.97µg
15.99%
Zinc:2.15mg
14.34%
Vitamin B1:0.18mg
11.89%
Vitamin B3:2.29mg
11.45%
Iron:1.91mg
10.63%
Vitamin B5:1.02mg
10.23%
Vitamin E:1.32mg
8.77%
Vitamin B12:0.22µg
3.75%