Spaghetti with Courgettes

20 Jun

A very simple and tasty pasta dish that takes only 15 minutes from start to setting down on the table, so it’s great for a quick lunch. We have plenty of young courgettes ready to harvest, sweet and crisp, which are perfect for this dish, as well as lovely lush Genovese basil.

Serves 2 Cook & prep 15 mins

* 2 tbsp olive oil
* 1 red shallot, minced
* 2 cloves garlic
* 2 medium courgettes
* 2 portions spaghetti
* 2 tbsp parmesan shavings
* Large handful basil leaves, torn
* sea salt
* loads of freshly ground black pepper
* 1/2 lemon

Cook the spaghetti, in a large pan of salted water, for 8 to 10 minutes until cooked al dente – firm to the bite. Meanwhile slice the courgettes in half lengthways, then into half moon slices, mince the shallot and garlic and toss with the courgettes, salt and pepper. Heat a wide frying pan or wok add the oil and when hot throw in the seasoned courgettes, fry until soften and beginning to brown. Stir in the basil, when the spaghetti is cooked drain and empty into the pan, toss well and serve with a scattering of parmesan cheese and a squeeze of lemon.

Variation
Stir in a couple of tablespoons of Gremolada instead of the basil. To make gremolada grind together a handful of parsley, grated rind of 1/2 lemon, 1 clove garlic and 1/4 tsp salt (optional) with a little olive oil.

This recipe was originally posted on www.masdudiable.com on 20/6/2007.

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