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Courgette |Zucchini| and Tomato Pasta Recipe

Hi from a rather dreich day here in Scotland. Never happy!
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 tomatoes.

Courgette |Zucchini| and Tomato Pasta Recipe

2 tablespoon olive oil
2 1/2 tablespoons butter
4 courgettes/zucchinis, diced
2 pints plum tomatoes, halved (don't be too pernickety as small whole ones will break down during cooking)
1/2 teaspoon salt
1/4 cup chopped fresh parsley/basil
Juice from 1 lemon
8 ounces bucatini or other long pasta (Spaghetti, linguine, fettuccine, or even penne would work great).
1/4 cup 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 package suggests.

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.

(='.'=) Sylvia

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