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Pasta With Courgettes

by . Featured in NIGELLISSIMA
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Introduction

This is one of my favourite pastas, but I must start with a warning: it isn’t as easy on the eye as on the palate; this is a dish made for pleasure not a photo-op. In order for the courgettes to acquire the sweet, braised flavour they imbue the pasta with here, they are cooked to a squashy khaki.

This is one of my favourite pastas, but I must start with a warning: it isn’t as easy on the eye as on the palate; this is a dish made for pleasure not a photo-op. In order for the courgettes to acquire the sweet, braised flavour they imbue the pasta with here, they are cooked to a squashy khaki.

Image of Nigella's Pasta With Courgettes
Photo by Petrina Tinslay

Ingredients

Serves: 2

Metric Cups
  • 200 grams casarecce pasta
  • salt for pasta water, to taste
  • 2 tablespoons garlic infused olive oil
  • 4 spring onions (finely sliced)
  • 500 grams courgettes (finely diced)
  • 60 millilitres dry white wine or vermouth
  • small bunch fresh parsley (chopped)
  • 3 tablespoons grated parmesan cheese (or vegetarian equivalent) plus more for sprinkling
  • salt to taste
  • pepper to taste
  • 2 teaspoons unsalted butter
  • 8 ounces casarecce pasta
  • salt for pasta water, to taste
  • 2 tablespoons garlic flavored oil
  • 4 scallions (finely sliced)
  • 1 pound zucchini (finely diced)
  • ¼ cup dry white wine or vermouth
  • small bunch fresh parsley (chopped)
  • 3 tablespoons grated parmesan cheese (or vegetarian equivalent) plus more for sprinkling
  • salt to taste
  • pepper to taste
  • 2 teaspoons unsalted butter

Method

  1. Put a pan of water on for the pasta, salting generously (or to taste) when it comes to the boil, then add the casarecce – cooking as per packet instructions, though tasting a couple of minutes before they’re meant to be ready – and get on with the sauce.
  2. Put the garlic oil and chopped spring onions in a heavy-based pan (that comes with a lid) on medium heat and cook, stirring, for 1 minute.
  3. Add the diced courgettes and cook for 5 minutes, stirring every now and again.
  4. Add the wine or vermouth, letting it bubble up, followed by 2 tablespoons of the chopped parsley, salt to taste, then lower the heat, cover with the lid and cook for a further 5 minutes, by which time the courgettes should be gorgeously tender.
  5. Before draining the pasta, remove a cupful of starchy cooking water.
  6. Tip the drained pasta back into its pan, add the braised courgettes, or add the pasta to the pan of courgettes, along with 3 tablespoons grated Parmesan and 4 tablespoons of pasta-cooking liquid. Combine thoroughly and taste to see if you wish to add more cheese or salt or pepper or, indeed, cooking liquid, then stir in the butter and most of the remaining parsley and divide between 2 warmed bowls, sprinkling with the rest of the parsley, and more Parmesan if wished, on serving.
  1. Put a pan of water on for the pasta, salting generously (or to taste) when it comes to the boil, then add the casarecce – cooking as per packet instructions, though tasting a couple of minutes before they’re meant to be ready – and get on with the sauce.
  2. Put the garlic oil and chopped scallions in a heavy-based pan (that comes with a lid) on medium heat and cook, stirring, for 1 minute.
  3. Add the diced zucchini and cook for 5 minutes, stirring every now and again.
  4. Add the wine or vermouth, letting it bubble up, followed by 2 tablespoons of the chopped parsley, salt to taste, then lower the heat, cover with the lid and cook for a further 5 minutes, by which time the zucchini should be gorgeously tender.
  5. Before draining the pasta, remove a cupful of starchy cooking water.
  6. Tip the drained pasta back into its pan, add the braised zucchini, or add the pasta to the pan of zucchini, along with 3 tablespoons grated Parmesan and 4 tablespoons of pasta-cooking liquid. Combine thoroughly and taste to see if you wish to add more cheese or salt or pepper or, indeed, cooking liquid, then stir in the butter and most of the remaining parsley and divide between 2 warmed bowls, sprinkling with the rest of the parsley, and more Parmesan if wished, on serving.

Additional Information

For vegetarians replace the Parmesan with a vegetarian alternative.

For vegetarians replace the Parmesan with a vegetarian alternative.

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What 1 Other has said

  • Very good! Adding some chives helps the appearance and, for non-vegetarians, it goes very well with a nice bit of ham

    Posted by JeremyRY on 1st August 2017
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