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A couple of days ago James' Maman gave us some fresh courgettes from her friend's garden, and they inspired me to create a simple ...

SPRINGTIME ZUCCHINI PASTA

May 01, 2015

A couple of days ago James' Maman gave us some fresh courgettes from her friend's garden, and they inspired me to create a simple pasta dish to compliment the warm Spring days. With only a few ingredients I whipped up this delicious and fresh meal, that can be served either hot or cold. As the weather begins to warm these sorts of simple dishes are my go to's for quick and easy meals. So if you have a few zucchinis around the kitchen you can make this recipe in under 20 minutes.

INGREDIENTS
6 to 8 small garden zucchini 
1 small onion
zest and juice of 1 lemon
½ cup of extra virgin olive oil
6 dried chilies (or as many as you can handle)
Salt and pepper to taste
Parmigiano-reggiano cheese grated for garnish 
3 cups of fusilli pasta (or any kind you love)

1. Bring a large pot of water to a boil.
Julienne chop the zucchini, and slice the onion thinly. Add the olive oil into a sauce pan and heat on medium high. Add the onions, dried chilies, salt and pepper. Once the onions are translucent add the zucchini, lemon zest and juice. Mix it all up and cook until zucchini is tender, about 10 minutes.
When the water has boiled, add the pasta and cook until al dente and strain.
Mix the zucchinis and pasta and serve with some grated parmigiano cheese and a drizzle of olive oil.

So quick, easy and delicious. Bon app├ętit!

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