Simple Courgette (zucchini), Chilli, Lemon and Herb Pasta

Have you ever encountered that insatiable hunger upon returning home after a tiring day, only to discover your cupboards and fridge nearly bare? Well, my fiancée and I certainly have. It was on one such famished evening that led to the creation of a delectable courgette pasta dish. Using a handful of simple ingredients and a sprinkle of creativity, I concocted a recipe that has now become a cherished favourite in our home. The process of transforming mere pantry staples into a delightful meal holds a truly enchanting magic.

As fate would have it, our rumbling stomachs and a lack of prepared meals led me to raid the depths of our cupboards and fridge in search of inspiration. Lo and behold, I discovered a few humble ingredients, including courgettes, that sparked a culinary epiphany. Little did I know that this impromptu dish would forever change our dinner routines and become a much-loved classic in our home.

The key to the delectable courgette pasta dish lies in its simplicity. By pairing tender courgette ribbons with common pantry ingredients, we unlocked an explosion of flavors that delighted our taste buds. Sautéing the courgettes gently brings out their natural sweetness, infusing the pasta with a delightful and refreshing aroma.

This recipe has become a reliable option when we find ourselves in a time crunch or with limited ingredients. The ease and speed with which this pasta comes together make it a go-to recipe for busy evenings or unexpected guests.

So, if you ever face an empty fridge and a growling stomach, remember that a little creativity can go a long way. Embrace the possibilities that lie within your cupboards and unleash your culinary imagination. This courgette pasta dish is a testament to the fact that the simplest recipes often have the power to bring immense joy and satisfaction to our lives.

Tips & Tricks

• Cook the pasta 90% of the way in the water then finish cooking the last 10% in the pan, this is what gives you that sauce that clings to the pasta and a more well-rounded flavour.
• Always add the cheese with the heat off and just let it melt in with the residual heat in the pan.
• It’s worth using high-quality ingredients like the extra virgin olive oil and parmesan, you use less overall than there cost-effective counter parts and get a much more authentic flavour, which simple recipes like this need.
• Use any shape of pasta you like. Fusilli, penne, strozapretti, casarecce or even spaghetti will all work well.
• Cut the courgette (zucchini) to be roughly the same size and shape as your pasta. If your using something like spaghetti or linguini then cut the courgette into longer slightly thinner strips and cook it for less time, this way it’ll get tangled up amongst the pasta.

Yield: 2 Portions

Simple Courgette, Chilli, Lemon and Herb Pasta

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Searching for a meal that combines simplicity, flavour, and speed? Look no further! Embracing culinary ingenuity, we birthed this delightful courgette pasta dish. With only a few ingredients and a dash of creativity, you can whip up a mouthwatering meal in a breeze. Prepare to indulge in the tantalizing flavours that have made this recipe a cherished favourite in our home.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• - 200g Pasta - strozzapreti, casarecce, fusili, penne would all work well.
• - 2 x courgettes (weight)
• - 2/3 x cloves of garlic
• - 1 x lemon
• - A teaspoon of dried chilli flakes
• - Some fresh herbs could be basil, chives, tarragon, parsley, or oregano.
• - Parmesan
• - Olive oil
• - Salt

Instructions

1. Place a pan of water on to boil, once boiling season well with salt and add your pasta. Set a timer for 80-90% of the stated time on the packet.
2. Take the top and tail from your courgettes (zucchini) slice them lengthways into quarters and remove the inner seedy part.
3. Place a frying pan onto a medium-high heat add some extra virgin olive oil, give it 1-2 minutes to get hot and add your sliced courgette with a little pinch of salt.
4. Whilst they’re cooking dice the garlic, it doesn’t have to be too fine and if you’re using fresh chilli dice this now aswell, around the same a size.
5. Once the courgette has had 4 to 5 minutes of cooking and is starting to take on some colour here and there, add the garlic and chilli.  Cook for another minute then turn off the heat and leave it to sit until the pasta is ready.
6. In this time you can prepare whatever herbs you are choosing to use and pre-grate the parmesan if you want to be super organized!
7. Once the pasta is 90% cooked, spoon it into the frying pan with the courgette. Pour a little of the pasta water in aswell and give the pan a stir or toss to get everything mixed well. Cook the water out for a minute or so.
8. Now turn off the heat, add the herbs, lemon juice and parmesan. Toss that together and taste for seasoning.