I discovered a new blog recently – Smitten Kitchen. It quickly went on my google reader subscribe list and I’m now suitably hooked so I urge you check it out too. This recipe immediatley appealed as it’s another courgette recipe. Although very similar to other courgette pasta, this is a sort of light version. Courgettes are shredded finely, preferably with a mandolin for paper thin strips, but you can do it with a sharp knife too (see the picture below, although I must warn you now, I am particularly anal when it comes to chopping things finely). The idea being that the courgette take the place of some of the pasta, so you have a lighter summery dish. Simply soften a little garlic and chilli in a generous glug of olive oil, throw in the courgette and cook for a minute or so if that (longer if you’re strips are larger). Add some cooked spaghetti, a few torn basil leaves (or chopped parsley) and season well. Serve with grated cheese if you like.
Tags: courgette
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I saw this, bookmarked it but then never got around to making it, you had inspired me to give it a try before the nice courgettes diappear