Wednesday, July 25, 2007
1 garlic clove, crushed
3 courgettes, grated
handful of flat leaf parsley
leaves, roughly chopped
1 tbsp capers
50g parmesan cheese, grated
1. Put a good splash of olive oil into a frying pan over a medium heat and add the crushed garlic, cooking until golden.
2. Add the grated courgettes to the pan and keep stirring until it begins to dry out.
3. Meanwhile, bring a pan of salted water to the boil and cook the spaghetti. Drain the spaghetti then mix in the courgettes, parsley, capers and parmesan.
4. When serving sprinkle with more parmesan and season
Recipe adapted from Zest by Michele Cranston
I found this on the Rivernene web site. They are the people that I get my vegetables from. It’s one of those services that brings organic local produce right to your door. Good stuff. I checked their site the other day and they have a huge bank of recipes. Tons and tons. It’s a good idea really, because you only sort of choose what you are going to get, so if you are going to give people things that they are unfamiliar with, it’s nice to also let them know what they can do with those things.
Courgettes (zucchinis) are not exactly unusual, but they are another one of those vegetables that you forget to do something new with, so I thought I would try this.
This sauce can be made in far less time then it takes to get the water boiling and cook the pasta. That means that you would not save any time by just opening a jar of sauce. I was really surprised by how many pasta sauces can be made while the pasta is cooking. All those years of thinking I didn’t have enough time to make fresh sauce…funny.
This was really good. It was a nice and fresh tasting, super easy, perfect summertime pasta dish.