Pasta with white wine sauce

We wanted a quick and easy meal when we came back from our long weekend in Slovakia so pasta seemed good, especially as there were a few courgettes to pick and use up.



Serves 4:

800g dried pasta shapes
150ml single cream
200 ml dry white wine
2 TBSP plain flour
1 TBSP olive oil
1 courgette, sliced
1 small broccoli, cut into florets
50g Cheddar, grated
2 tsp mixed Italian herbs
black pepper

1. To make the sauce, heat the oil in a non-stick saucepan. Add the sliced courgette and fry on high heat for 3-5 minutes until the slices start to brown. Add the wine and herbs and stir well. Add half of the cream, 2/3 of the cheese, and all the broccoli. Heat through. Depending on how thick you want the sauce, add none, 1 or 2 tablespoon of flour, stirring constantly until well mixed and the sauce thickens. You can then add some more cream to adjust the required thickness.

2. In the meantime, cook the pasta 'al dente'. Drain.

3. Serve the pasta into warm bowls and spoon the sauce over. Sprinkle with the remaining cheese and black pepper.