Hi from a
rather dreich day here in Scotland.
Due to it being "Summer"
and an over zealous spouse, we are going
to have an abundance of Courgettes
(Zucchini) again - got to use them up.
Decided to give tomatoes a miss this
year (first time in 52 years), so Aldis
will have a roaring trade on their plum
and Tomato Pasta Recipe
2 tablespoon olive oil
2 1/2 tablespoons butter
plum tomatoes, halved (don't be too
pernickety as small whole ones will
break down during cooking)
1/4 cup chopped fresh
Juice from 1 lemon
ounces bucatini or other long pasta
(Spaghetti, linguine, fettuccine, or
even penne would work great).
grated Parmesan cheese, (I personall
prefer slivers of parmesan and use a
peeler for this) for serving
Put a pot of water on the
stove to bring to a boil. While you wait
for the water to boil, melt the butter
and olive oil in a large pan over medium
heat. Add the courgette/zucchini and
tomatoes to the pan and cook them,
stirring occasionally. Once the pasta
water is boiling, add the pasta and salt
and cook until very al dente, about two
minutes less cooking time than the
While the pasta
boils, continue cooking the vegetables.
The tomatoes will start to break down
and their juices will combine with the
moisture released from the zucchini. Add
the parsley/basil and lemon juice. Add
the pasta and toss to combine. Let the
pasta cook with the vegetables for a
another two minutes or so. It will
absorb the light sauce as it cooks.
Serve the pasta with grated Parmesan.
Also got an abundance of peas -
any recipes welcome.