22/08/2022
🍋Simplicity🍋
I first had this beautiful dish in Italy the week before I got married. We did a Tuscan cookery course in a beautiful farm house and the smell of this cooking today takes me right back. I remember seeing the ingredients on my chopping board and being disappointed; how good can it be with just 4 ingredients? I was so wrong, it’s still one of the most delicious pasta dishes I have ever eaten. The recipe calls for a huge amount of olive oil, so I thought tweaking it for slimming world today would be a disaster! But, I’m literally over the moon it turned out this well.
If you love rustic and authentic Italian food give it a try, the recipe is below 👇
Serves 2:
Syns:3
Hex: A
Ingredients
🍋2 tsp good quality Extra virgin olive oil
🍋 2 small courgettes very finely diced (smaller are best as have more flavour)
🍋zest and juice of an unwaxed lemon
🍋60g freshly grated Parmesan
🍋250g dried spaghetti/fettuccini
🍋60ml reserved pasta water
🍋 sea salt & freshly ground black pepper
Method
🍋 put olive oil in a pan and over a very low heat (small ring & low temp) add the finely diced courgette.
🍋cook slowly for 20 mins until the courgette is very soft but not mushy
🍋cook pasta in salted boiling water until al dente
🍋after 5 mins of the pasta cooking use a ladle and remove 60ml of the starchy pasta water and keep
🍋turn heat up to a medium on the pan with the courgette , season the courgette with salt, 1/2 lemon zest and tbsp of lemon juice, then stir
🍋place courgette Into a bowl to use shortly (keep the pan)
🍋turn the heat up high on the pan that you cooked the courgette in and deglaze with the reserved starchy cooking water, allow to to bubble for a minute then switch off the pan
🍋drain pasta and return to the pan
🍋add courgette & deglazing liquor to the pasta & toss to mix
🍋place into serving bowls
🍋Grate over the Parmesan using a microplane
🍋grate over remaining zest, a squeeze of lemon juice & finish with a few good twists of freshly ground black pepper
🍋tuck in!
