Ingredients
-
2
-
4
-
2
-
1/2
-
150
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Courgette / Zucchini Pasta With Chili, Garlic & Parmesan, My Mum took my sister and I out to lunch in London the other day and we had Italian for lunch. I don’t recall the name of the restaurant but the dish I had was fantastic! It was called Giardiniera I think and contained all the below but also had deep fried spinach and paremsan balls with it. I’ve been unable to replicate the spinach balls I tried a baked version as well but that didn’t work either so I’m just listing the pasta and topping for now and maybe eventually I’ll be able to get the rest right., A really delicious dish, was well received by OH. Didnt use fresh chilli as OH is not keen on spicy food, did add just a pinch of chilli flakes. This one is on my keep list
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Steps
|
1
Done
|
In a Large Pan of Salted Water, Put the Pasta on to Boil. |
|
2
Done
|
Grate the Courgettes/Zucchini, Chop or Mince the Garlic, Finely Chop the Chilli and Grate the Parmesan. |
|
3
Done
|
Melt the Teaspoon of Butter in a Large Frying Pan and Add the Garlic. |
|
4
Done
|
Cook For a Couple of Minutes and Then Add the Chilli and Courgette/Zucchini. |
|
5
Done
|
Leave to Cook For 10-15mins Stirring Occasionally. Nb. You Want to Cook Everything but not Really Brown Any of It Off. |
|
6
Done
|
Remove from the Heat and Stir in the Parmesan. |
|
7
Done
|
When the Pasta Is Cooked to Your Liking, Drain Well and Stir Through a Tablespoon of Olive Oil If Desired. |
|
8
Done
|
Plate Up the Pasta and Serve With the Courgette/Zucchini Mixture on Top. |
