Courgette Pasta

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June 10, 2013 by dgarnett2013

Courgette Pasta: DG


Serves 2

  • 1- 2 cloves garlic, finely chopped
  • 1 dried red chilli
  • 4 anchovies
  • 4 medium sized courgettes, grated on a coarse grater
  • 2 tabs Olive oil
  • 300g pasta
  • Parmesan
  • handful of flat leaf parsley, chopped
  • 250 – 300g pasta – either orrechiette or small shells

In a frying pan, heat the olive oil till hot, then add the garlic and chilli and let them cook for a few minutes, without the garlic turning brown. Add the anchovies and cook for another couple of mintues till they melt into the oil.

Meanwhile, put on a large pan of salted water to boil, then add the pasta and cook till al dente.

Add the courgette to the anchovy/garlic/ chilli oil mix and cook, stirring for a few minutes, till it is lightly cooked and coated in the oil.


Drain, reserving a tablespoon of pasta water. Toss the pasta with the courgettes, add the reserved pasta water, parsley, parmesan to taste, salt and pepper and a splash more oil.

Serve immediately.

Goodnight, Bunnies


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