Slow Cooked Courgette Pasta with Lemon and Chilli

Courgettes are another vegetable that are in abundance in the boxes right now and on recommendation, I tried out a recipe from Riverford’s website, for Slow Cooked Courgette Pasta. It really did turn out to be quite delicious. I just made a couple of changes, using lemon zest instead of juice and adding a pinch of chilli. Make sure you really give the courgettes enough time to cook down properly. You can decide how creamy you want the finished dish at the end. Balance the amount of crème fraiche with pasta water to get your desired consistence. Finally, the choice of pasta is up to you but we are particularly enjoying Rummo’s Linguini in our household at the moment but Riverford stock some organic varieties too,

Cougettes slow-cooked raw

Slow Cooked Courgette Pasta with Lemon and Chilli
Serves 2
500g courgettes, very finely sliced
2 garlic cloves, finely chopped
Lemon zest
Pinch chilli flakes
1-2 tablespoons crème fraiche
200g pasta of your choosing
Parmesan or pecorino

Heap the slices into a sauce pan with 2 tbsps. of olive. Add a pinch of salt and cook on a low heat for about 20 mins, they should start to cook and reduce. Stir every so often and make sure they aren’t catching on the bottom of the pan. Add the garlic and continue to cook for another 15 mins, adding a dash of water now and then if it starts to catch. Meanwhile cook your pasta. Season the courgettes with salt, pepper, a pinch of chilli flakes and the lemon zest. Stir in the crème fraiche, some good olive oil and a dash of the pasta water to loosen. Mix with the drained pasta and top with a generous grating of cheese.

Courgettes slow cooked

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