12 Ingredients
  • 8 tbsp olive oil
  • 2 garlic cloves, bashed, but left whole
  • 2 anchovy fillets
  • 2 small onions, sliced finely
  • 2 small courgettes, sliced lengthways finely
  • 240ml/8fl oz approx vegetable stock
  • 16 courgette flowers, torn in half
  • 20 fresh basil leaves
  • Salt and feashly ground black pepper to taste
  • 255g/9oz dried pennette pasta (or another type of short dried pasta)
  • 30g/1oz parmesan cheese, freshly grated
  • Extra virgin olive oil, for drizzling
Nutrition
802
40% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

72% 47

Saturated

40% 8

Trans

- 0

Monounsaturated

- 31

Polyunsaturated

- 6

Carbs

27% 80

Carbs (net)

- 68

Fiber

48% 12

Sugars

- 24

Sugars, added

- 0

Protein

45% 23

Cholesterol

2% 7

Sodium

102% 2458

Calcium

27% 275

Magnesium

50% 202

Potassium

71% 2470

Iron

27% 5

Zinc

27% 4

Phosphorus

74% 517

Vitamin A

12% 110

Vitamin C

258% 155

Thiamin (B1)

31% 0

Riboflavin (B2)

52% 1

Niacin (B3)

27% 5

Vitamin B6

78% 2

Folate equivalent (total)

56% 224

Folate (food)

- 224

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

36% 7

Vitamin K

97% 78
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