One more for Ethel the Goat and the #CapricornChallenge. I have been using courgettes in a variety of ways this year, I think I've cooked them in almost every way possible, but one of my favourite ways is on the griddle pan. I love the stripes it gives to the veg and combined with other chargrilled veg, goat's cheese and pasta, well what could be better?!
Tagliatelle with Chargrilled Veg and Goat's Cheese
(10 WW ProPoints per serving)
1 small courgette, sliced diagonally into strips
1 small aubergine, sliced
60g dried tagliatelle
50g roasted red pepper from a jar, cut into strips
25g goat's cheese
5-6 fresh basil leaves
salt and pepper
Heat a griddle pan, Spray the courgette and aubergine strips with the cooking spray and griddle until tender.
Meanwhile, bring a pan of water to the boil and cook the pasta according to packet instructions.
Drain the pasta, but reserve 1 tbsp of cooking water. Return the pasta to the pan with the cooking water and add the pesto, courgette, peppers and aubergine. Cook gently over a low heat for 1 min.
Transfer to a warm serving bowl and top with the goat's cheese and basil leaves. Season with black pepper, then serve.