We only grew one courgette plant this year, but it has kept us in courgettes throughout the summer - we have even given some surplus away!One of my favourite recipes for courgette is from Rosamond Richardson's Sainsbury's Complete Vegetarian Cooking, which goes something like this:
FARFALLE WITH BASIL AND COURGETTESIf I don't have any basil to hand I usually stir some green pesto into the cooked pasta.
Serves 4
Preparation time: 10 minutes. Cooking time: 15 minutes
375g Farfalle pasta bows
4 tablespoons extra virgin olive oil
250g small courgettes, thinly sliced
175g button mushrooms, sliced
2 garlic cloves, crushed
3 tablespoons fresh, chopped basil
salt and fresh ground black pepper
finely grated vegetarian cheese, to serve
- Cook the pasta bows in plenty of boiling water for about 10 minutes, or until cooked, but still firm and drain.
- Meanwhile, heat the oil in a saucepan, add the courgettes, and sauté over a very gentle heat for about 5 minutes, or until they begin to soften. The add the mushrooms, increase the heat a little and toss them in the oil until they too begin to soften. Lower the heat and stir in the garlic and basil. Cook very gently for a few minutes, stirring gently to mix, and then season to taste.
2 comments:
We planted 2/3 courgette plants and got a handful o pencil thin fruits between them :-(and
Hi Rhys, welcome!
Sorry to hear about that. We never have to try too hard with courgettes in our micro veg patch.
You'll just have to buy some to try this recipe now.
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