Friday, September 29, 2006

Courgette Pasta

This is a super fast dish and fabulous with it. I am back at night classes again very slowly learning French and get home around 8 o'clock. The lovely boyfriend has been home for a while and is pretty much ready for supper, moi aussi as 8 pm seems a long time since lunch. I had planned to have leftover celery soup from earlier in the week but there was none leftover, proving a fatal flaw to that particular plan. I did have a couple of courgettes, I always have pasta of some description in the cupboard and so, with a fresh chopped chilli, a crushed clove of garlic and a grating of Parmesan dinner is served.

Courgette Pasta

2 or 3 courgettes, about 500g/1lb in weight
1 small red chilli, deseeded and finely chopped or 1/2 tspn dried chilli flakes
2 cloves garlic, crushed
2 tbspn olive oil
1 tbspn butter
Pasta shapes you like
1 tbspn grated Parmesan

Put a big pan of salted water on to boil. Wash and slice the courgettes into rings the thickness of a pound coin. Heat the oil and butter in a heavy based pan over a gentle heat then add the garlic and chilli. Stir briefly then add the courgettes, grind over some black pepper and sprinkle with salt, stir to coat then cover and cook over a low heat.
Add the pasta to the boiling water and cook until al dente by which time the courgettes will also be ready.

Drain the pasta, reserving 2 tablespoons of the cooking water. Add the pasta to the courgettes along with the cooking and mix well then mix in the Parmesan and serve.

From announcing 'I'll make some supper' to putting steaming bowls onto the table takes twenty minutes - bliss.

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