• 200 g baby courgettes
  • 2 tbsp olive oil
  • 1 clove garlic, finely sliced
  • 8 fresh scallops, trimmed and halved
  • 4 fresh plum tomatoes, skinned, deseeded and chopped
  • 1 tbsp small capers in vinegar, drained
  • 1 - 2 tbsp chopped flat-leaf parsley
  • 150 - 200 g dried egg taglierini


  1. 1

    Cut the courgettes into quarters lengthways. Heat the oil in a large heavy-based frying pan. Add the courgettes and cook over a medium heat for 10 minutes until they're a light golden colour – this gives them more flavour.

  2. 2

    Add the garlic and scallops, increase the heat and fry for 2 minutes until they're a creamy-white colour. Stir in the tomatoes, capers and parsley. Season and remove from the heat.

  3. 3

    Cook the taglierini in a large pan of boiling salted water according to the pack instructions.

  4. 4

    Drain the pasta, reserving a couple of tablespoons of the cooking water. Mix the pasta with the sauce and add the reserved cooking water to loosen the mixture a little. Toss together and heat gently for a minute or so before serving.


    Get ahead: prepare up to the end of step 1 a few hours ahead

Nutritional Details

Each serving provides
  • Energy 2290kj 547kcal 27%
  • Fat 13.3g 19%
  • Saturates 2.1g 11%
  • Sugars 8.5g 9%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 528kj/126kcal

Each serving provides

74.1g carbohydrate 9.1g fibre 28.1g protein

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