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Thursday, 2 May 2013

Pasta with courgettes (zucchini) - budget recipe

There is nothing quite like the taste of courgettes (zucchini) and when they are in season they are cheap. After searching the internet I found pasta, courgette and chopped mint a popular combination. I was intrigued enough to try this out. With the mint sat on the windowsill and courgettes in the fridge, what was I waiting for.
I've used dried pasta today as I'm busy and I've chosen to use penne.
The mint and lemon zest gave this spring dish a fragrant lift - very fresh and zingy. I could have used a bit more mint too, which surprised me.
This pasta dish is estimated at around 400-450 calories depending on the ingredients used, for example if you omit the bacon it will be lower in calories. You may also prefer less pasta - we used 75g of dried pasta, which was quite a large serving. Serve with a chunk of crusty bread.
A great BUDGET recipe. In fact courgettes are extremely easy to grow - we grew them last year. We were forever picking them off the plant and they lasted for months. Here's our recipe:

PASTA WITH COURGETTES (ZUCCHINI)
Serves two
Chopped streaky bacon (optional)
One shallot
Garlic
200g  (or one large) courgette/zucchini
Small glass of dry white wine
150g dried pasta
Salt/pepper 
Handful of chopped mint
Lemon zest (optional)
15 g grated parmesan
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Put the dried pasta into a saucepan and cook according to the packet instructions.

If using bacon, begin by chopping this into small pieces and fry before adding the shallot. The fat that runs out of the bacon should be sufficient to cook the other ingredients.

Fry the shallot (or perhaps a chopped spring onion) until softened, add the minced garlic and continue cooking for a few minutes.

Add the courgettes and cook through.

Add the white wine and boil briefly.

Remove from the heat and season with salt/pepper.

Stir in the grated parmesan, lemon zest and chopped mint.

Serve with crusty bread.
****

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