Courgette and chilli pasta
Tuesday, July 1st, 2008
I was busy as usual trying to find cheap and quick meals for my food order for the week and this one jumped off the page. It looked tasty, easy, healthy and had only a few ingredients so ticked all the appropriate boxes. I fiddled with the recipe a bit as I usually do because I’m incapable of leaving things alone (as my other half always tell me). I added a little finely grated lemon zest and a bit of grated parmesan in the sauce as well as on top which did give it a bit more depth ( I felt I had to replace some of calories lost with cheese as I used low fat creme fraiche!) It turned out really well, so well done to Good Food magazine this month for making my week of food so tasty.
Serves 2
200g linguini
1 tbsp olive oil
1 red chilli, finely chopped
1 clove of garlic
2 courgettes, grated
2 tbsp creme fraiche
2 tsp lemon zest
grated parmesan to serve
Put a large saucepan of salted water on to boil and cook the pasta according to instructions. While the pasta is cooking, heat the oil in a frying pan over a low heat and add the chilli and garlic and stir but don’t allow it to brown. Turn up the heat and add the courgette and stir for a few minutes to cook and allow any water to evaporate. Stir in the creme fraiche, lemon zest and season well. Drain the pasta and coat in the sauce adding some grated parmesan and a drizzle of extra virgin olive oil to finish.
