This year has been a bit slow for growing vegetables, the lack of sun has not helped at all. I have now got a lot of carrots, some broad beans, we’ve had a couple of crops of mange tout peas as well. I headed up to Tagsa Community Gardens to get some chard to cook with the beans, and ended up coming away with a couple of delicious courgettes.
I made this recipe from ‘Dear Francesca‘, a book of Italian recipes, along with stories of the family that runs Valvona and Crolla. They used double these quantities; this made a good meal for the two of us.
- 2-3 courgettes
- 3 tbsp good olive oil
- 1 clove of garlic, finely chopped
- a sprig of fresh rosemary
- 180g spaghetti or similar pasta
- salt and pepper
- Put a large pan of salted water on to boil, and then cook the pasta. While the pasta is cooking, prepare the courgettes.
- Clean the courgettes, trip off the top and tail, and grate with a coarse grater
- Warm the olive oil, and add the garlic, fry it gently until it just starts to colour brown, and then add the courgettes. Turn the heat up a little and stir, cooking until the courgettes are beginning to brown a little at the edges. Add the rosemary and season with salt, and then cover, and turn the heat off.
- Drain the cooked pasta, and add to the frying pan with the courgettes, toss and mix everything together, and serve with black pepper.