Courgette Lemon Chilli Tagliatelle Recipes

LEMONY COURGETTE LINGUINE

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
• Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
• Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
• Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
• Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
• Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

LEMONY PRAWN & COURGETTE TAGLIATELLE

Steps:

• Heat the oil in a frying pan and fry the courgette for 4-5 mins, then stir through the garlic and chilli.
• Cook the tagliatelle following pack instructions. Drain, reserving some of the cooking water.
• Add the prawns to the courgette mixture, and cook for 2 mins until pink. Toss through the tagliatelle, the lemon zest and juice, parsley, some seasoning and a splash of the reserved cooking water. Divide between bowls and serve.

COURGETTE, LEMON & CHILLI TAGLIATELLE

Steps:

• Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid - this may take a few mins, but try to drain away as much as you can.
• Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.
• Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.

ZUCCHINI "TAGLIATELLE" WITH MINT, CUCUMBER, AND LEMON

Steps:

• Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.
• Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.
• Sprinkle remaining chopped mint over salad and toss to coat.

COURGETTE / ZUCCHINI PASTA WITH CHILI, GARLIC & PARMESAN

Steps:

• In a large pan of salted water, put the pasta on to boil.
• Grate the courgettes/zucchini, chop or mince the garlic, finely chop the chilli and grate the parmesan.
• Melt the teaspoon of butter in a large frying pan and add the garlic.
• Cook for a couple of minutes and then add the chilli and courgette/zucchini.
• Leave to cook for 10-15mins stirring occasionally. NB. You want to cook everything but not really brown any of it off.
• Remove from the heat and stir in the parmesan.
• When the pasta is cooked to your liking, drain well and stir through a tablespoon of olive oil if desired.
• Plate up the pasta and serve with the courgette/zucchini mixture on top.

TAGLIATELLE WITH PARMESAN AND COURGETTES (ZUCCHINI)

Steps:

• Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
• Add the courgettes and toss for 2 minutes.
• Add the lemon juice, salt pepper and most of the basil.
• Cook for a few minutes.
• Meanwhile cook the tagliatelle in boiling water until al dente.
• Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
• Serve with torn basil and sprinkle with parmesan.