Spaghettini con zucchini

Ingredients

2 smaller courgettes, freshly picked, grated

3-4 Tbls olive oil

1 clove garlic

1 small sprig fresh rosemary

170g (dry weight) spaghetti, cooked

Directions

1. Grate the courgette, coarsely.
2. Peel and finely chop garlic.
3. Heat the olive oil, add garlic and cook it gently to flavour oil (30 sec).
4. Add grated courgette and cook in the oil, keeping the heat high enough to let courgettes brown a little at the edges, to desired doneness.
5. Season with salt and pepper.
6. Add sprig of rosemary and toss courgettes over the sprig for about 30-60 seconds, enough to warm the rosemary. Remove sprig. (Adding rosemary at the very end of cooking and simply warming it through gives a fresh, light rosemary flavour, perfect with courgettes.)
7. Toss with cooked spaghetti, adding plenty of fresh ground black pepper.

Serves 2.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)