Prep
15 minCook
25 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 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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