Food Hospital - Quickest Mint and Courgette Pasta
Posted: Wed Nov 30, 2011 12:23 am
Quickest Mint and Courgette Pasta
This is a no cook pasta sauce, perfect for a super quick dinner or lunch. This dish is all about the balance of acidity from the lemon, sweet sharpness from the Parmesan, depth from the oil and good seasoning to bring it all together, so taste and adjust until it tastes amazing. Don’t use the pre-grated parmesan for this – buy a block and grate it yourself.
Serves 4
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
500g of wholemeal penne pasta
3 medium courgettes
2 good handfuls of freshly grated Parmesan cheese
1 lemon
A handful of mint, leaves picked and roughly chopped
A handful of basil, leaves picked and roughly chopped
Extra virgin olive oil
Sea salt and freshly ground black pepper
Method
Bring a large pan of salted water to the boil, add the pasta and cook according to packet instructions and cook until al dente.
Meanwhile grate the courgettes into a large bowl, and the Parmesan, the juice of ½ the lemon and the herbs and a couple of tablespoons of olive oil and a good pinch of salt and pepper.
Once the pasta is cooked drain it and reserve a little of the cooking water in a cup. Add the steaming hot pasta to the bowl and toss together well, if you think it looks too dry add a little of the cooking water and stir in. Taste and add a little more seasoning and lemon if needed. Eat immediately.
For more recipes featuring courgette, visit the 4Food site
This is a no cook pasta sauce, perfect for a super quick dinner or lunch. This dish is all about the balance of acidity from the lemon, sweet sharpness from the Parmesan, depth from the oil and good seasoning to bring it all together, so taste and adjust until it tastes amazing. Don’t use the pre-grated parmesan for this – buy a block and grate it yourself.
Serves 4
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
500g of wholemeal penne pasta
3 medium courgettes
2 good handfuls of freshly grated Parmesan cheese
1 lemon
A handful of mint, leaves picked and roughly chopped
A handful of basil, leaves picked and roughly chopped
Extra virgin olive oil
Sea salt and freshly ground black pepper
Method
Bring a large pan of salted water to the boil, add the pasta and cook according to packet instructions and cook until al dente.
Meanwhile grate the courgettes into a large bowl, and the Parmesan, the juice of ½ the lemon and the herbs and a couple of tablespoons of olive oil and a good pinch of salt and pepper.
Once the pasta is cooked drain it and reserve a little of the cooking water in a cup. Add the steaming hot pasta to the bowl and toss together well, if you think it looks too dry add a little of the cooking water and stir in. Taste and add a little more seasoning and lemon if needed. Eat immediately.
For more recipes featuring courgette, visit the 4Food site