3 Comments to 'Courgette Spaghetti with Lemon and Pine Nuts'
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A slightly unusual Sunday lunch for us, we tend to stick with the traditional roast in the Winter months and barbecues in the warmer Spring and Summer. We do have a barbecue planned for later today but Stephen had a pasta craving so, pasta with the last of Dan’s courgettes it was.
While the pasta is cooking, fry off some garlic in olive oil until it just begins to colour. Add the courgette strips (we used a vegetable peeler for this) with some salt and cook until they’ve softened and all the water has cooked out. Add some grated lemon zest, the juice of half a lemon and a grind of black pepper before finishing with some good olive oil. We added some toasted pine nuts too.
There was a slight bitterness to this, probably because we left the courgette a little too long before eating but itt was well balanced otherwise and made a lovely, light, Summer lunch.