Recipes‎ > ‎

Grilled courgettes and pasta

This is originally from a Nigel Slater recipe that I've torn from possibly a Guardian or Observer magazine. Unfortunately I've torn the date off as well.

Serves 2

vegetarian, dairy free, vegan

Ingredients

2 courgettes, cut into 1cm thick slices
2 or 3 fat cloves of garlic, crushed
juice of 1 lemon
4 tbsp. olive oil
150g pasta, e.g. tagliatelle
salt
50g pine nuts
10g fresh basil

Directions

  1. Pre-heat your grill to its hottest setting.
  2. Put the courgette slices under the grill and cook until they've softened and darkened in patches. Make sure you grill them without oil, so there is less smoke to deal with.
  3. Meanwhile, mix the lemon juice, garlic and olive oil.
  4. Once the courgettes are cooked, put them into the olive oil mixture and make sure they're submerged. Set aside.
  5. Cook the pasta according to the pack instructions.
  6. While it's cooking, dry toast the pine kernels (I do them in a frying pan with no oil and watch them like a hawk so they don't burn). Add them to the olive oil mixture.
  7. Tear up the basil leaves and add to the olive oil mixture.
  8. Once the pasta is cooked, drain and return to the pan. Tip the olive oil mixture in and stir.
  9. Serve immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Grilled courgettes & pasta in bowls

Comments