3 tablespoons olive oil 1 clove garlic
1 small onion 2 fresh sage leaves 1 celery stick
3 plum tomatoes, peeled, de-seeded and chopped 350 g/12 oz courgettes, thinly sliced
350 g/12 oz spaghetti 150 g/5 oz mozzarella cheese, diced
25 g/1 oz Parmesan cheese, freshly grated salt and pepper


1.Heat the olive oil in a pan, add the garlic, onion, sage leaves and celery stick and cook over a low heat tor 5 minutes.
2. Add the tomatoes and bring to the boil over a medium heat, then add the courgettes.
3.Season with salt and pepper, cover and cook for 15 minutes, then remove the onion, garlic, celery and sage.
4. Meanwhile, cook the spaghetti in a large pan of salted water until al dente, then drain and return to the pan.
5.Toss with the sauce, mozzarella and Parmesan and serve.

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