It’s the start of the courgette season and this recipe is for all of you allotment owners. These green gems come thick and fast in the summer and it can be a bit daunting to find new ways of using them.
This recipe heroes the delicate flavour of the courgette and is quick and easy to prepare. I’ve used wholewheat fusilli, as this is what I have in my cupboard, but feel free to use your favourite pasta.
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 450g courgettes, trimmed and diced
- 1 garlic clove, peeled and crushed
- the leaves from 3 sprigs of fresh thyme
- ½ teasp dried crushed chilli
- 275g wholewheat fusilli pasta
- extra virgin olive oil
- small bunch fresh flat leaf parsley, chopped
- sea salt and freshly ground black pepper
- grated parmesan cheese to serve
Heat the oil in a heavy based frying pan and add the onion. Fry gently for 5 minutes until softened. Add the courgettes, garlic, thyme and chilli and continue to cook for another 15 minutes until completely softened, stirring occasionally.
Meanwhile cook the pasta for 10-12 minutes, in a large pan of boiling salted water, until al dente. Drain reserving 2 tbsp of the starchy cooking water. Return the pasta back to the saucepan, add the reserved water, a good glug of extra virgin olive oil, the parsley and a good grinding of black pepper. Stir well then add the courgette mixture. Stir well and adjust seasoning to taste.
Serve with a generous helping of Parmesan cheese.