A quick, simple, colourful and tasty spring treat, this easy Spaghetti con Zucchine is best enjoyed al dente and with a glass of dry, fruity young wine, red or white. Look out for varieties of yellow or stripey zucchini for added colour.
Ingredients: (serves 2)
- 1 large courgette
- 160g of dried spaghetti (try De Cecco or Garolfalo)
- 1 large glug of Olive Oil
- 3 fat cloves of garlic
- 1 pinch of dried birds eye chilli flakes
- 1 fistful of chopped flat leaf parsley
- Grated Parmesan or Pecorino Romano
Bring a large, deep pot of salted water to the boil. Whilst you wait for it to boil, thinly slice the courgette and season. Heat the oil in a sautee pan, sweat the chopped garlic, chilli flakes and parsley, then drop in the courgette slices. Fry until the courgettes have started to brown, lower the heat. Drop the spaghetti into the boiling water. Cook to a minute less than indicated on the packet for al dente pasta. Add a spoonful of cooking water to the courgette pan as they cook to soften them.
Drain the pasta when cooked, tip the spaghetti into the cooked courgettes and toss to coat with the flavoured oil and courgettes. Serve with grated Parmesan.