Courgettes and pasta? Yes!
If you think courgette pasta might be a bit bland then you really need to check out this recipe to change your mind! Also, the idea of spiralizing your courgettes adds an interesting variation. I got inspired by the recipe here and, as usual, I adapted it to a 5-element one. The result was amazing. Take a look!
Preparation
Use 2 baby courgettes. Wash them and run through a spiralizer. Skin on! If you haven’t got a spiralizing tool, cut them into thin, long, jullienne-style pieces. Do not overthink the shape. If some pieces come out a bit thick it is ok.
Cook your pasta
As usual, use my standard pasta recipe below or cook your favourite shop-bought brand according to instructions. Make sure you reserve 4-5 tablespoons of you pasta cooking water.
Make the pasta dough
Sift the flour onto a work surface, make a well in the middle and sprinkle some turmeric, add eggs, sprinkle some ginger and salt in the following order:
- Sour 300g plain wheat flour,
- Bitter a pinch of turmeric,
- Sweet 3 eggs,
- Pungent a pinch of ginger,
- Salty a generous pinch of salt, 1-2 tablespoons of cold water (only if the dough is dense and dry).
Once all the above ingredients are on the pile, ‘chop’ them with a knife. Try to fold the eggs into the flour. When all the ingredients combine, rub your hands with some flour and knead the dough. Give it about 3-4 minutes until smooth and elastic. Wrap in cling film or cover on the work surface with a bowl and let it rest for 30 minutes.
Prepare the courgette pasta topping
Warm up a deep, large frying pan and add the following:
- Sweet 2 tablespoons of oil, spiralized courgettes,
- Pungent a pinch of black pepper, a few thin slices of hot chilli pepper,
- Salty a pinch of salt, the pasta cooking water,
- Sour 2 tablespoons of lemon juce, zest of 1/2 lemon,
- Bitter a pinch of turmeric, a few leaves of fresh thyme or a pinch of dried thyme.
Fry all the ingredients for about 2 minutes until all the flavours are released.
Add your cooked pasta to your topping in the frying pan and stir well. Check the flavour. If there are any flavours missing go over the cycle again and add a little bit of each flavour to strengthen the taste of the dish.
Serve immediately. Garnish with grated parmesan and chopped parsley (optional). Drizzle with olive oil.
Why not follow your Courgette Pasta with a nice cocktail like rhubarb tequila or kiwi smash?
