Pasta with courgettes
Ingredients
for 4 people
| 800 g | courgettes, lengthwise halved, in approx. 5 mm thick slices |
| ¾ tsp | salt |
| 300 g | pasta (e.g. paccheri) |
| salted water, boiling | |
| 4 sprig | thyme, leaves torn off |
| 1 | garlic clove, squeezed |
| 1 | organic lemon, grated zest and the juice |
| 2 tbsp | olive oil |
| 1 tsp | chilli flakes |
| 60 g | Pecorino |
How it's done
Courgettes
Mix the courgettes in a bowl, season with salt, leave to stand for approx. 30 mins. Place the courgettes in a sieve, drain well.
Courgette pasta
Cook the pasta in boiling salted water until al dente, reserve approx. 100 ml of the cooking water. After draining the pasta, return to the pan with the reserved cooking water. Mix the thyme and all the ingredients up to and including the chilli flakes into the courgette pasta. Add the drained courgettes, mix and heat through. Plate up the pasta, garnish with the pecorino.
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