Courgettes were, as I’ve said, a veg I associated with having the bollocks boiled out of them and served grey. Yummy. It wasn’t until started getting a veg-box that I learnt that there are far tastier ways to eat courgettes. And, to be fair, at times, there are *a lot* of courgettes, so there a lot of courgette recipes in my brain…
One day, my darling Elizabeth
babysat my kids. Getting home from work, 3 kids (my 2 her 1) needed dinner, quickly. I think we had some ham or bacon, and some courgettes in the fridge. Pasta is super handy when using up 1 or 2 courgettes because you only ever want a little veg to go with pasta. I chopped the cougettes up super fine, cooked them with a lot of oil and shredded the meat. By the time the pasta was cooked,so was the veg. And because the veg was cut small, the kids ate some of it.
Note on cooking pasta: I’m reading Rachel Roddy’s
‘Five Quarters’ at the moment, and she’s reminded me to be a little more careful about cooking pasta.
Put on a big pan for your pasta – big.
Salt the water when the water is boiling, not before.
When you add the pasta to the boiling water, make sure it’s moving and separated (i.e., not in lumpy clumps).
Check the cooking time. Take off 2 minutes and put the pinger on. So if it says “8-10 minutes”, put the pinger on for 6 minutes.
Find a heatproof jug/small bowl and ladle (you want to retrieve about 80ml water)
After 6 minutes, remove a ladle/jug full of pasta water
Try some pasta. It might be how you like it, you might want it a little softer.
Try it every minute or so.
If you are mixing the pasta with other ingredients in a hot pan (as with this recipe) you want it a little under-done because it will keep cooking in the pan)
Drain in a colander, but do not shake off every last droplet of water – that is why your pasta clumps together
Turn the pasta into the pan with the veg and meat
Stir, and pour in a little (about 15ml, or 1 tablespoon) of pasta water. This helps to combine the ingredients.