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Caramelized courgette pasta

Caramelized Courgette Pasta

Ingredients

  • 350 g zucchini (courgette)
  • 100 g (3.5 oz) pasta
  • 1 lemon (zest + juice)
  • 1 tbsp butter
  • 10–15 fresh basil leaves
  • Salt, to taste
  • Olive oil, for cooking

Utensils

  • Cheese grater
  • Thin cloth or clean towel
  • Skillet
  • Mixing bowl
  • Large pot for pasta

Information

Cost: $
Preparation time: 50 minutes (includes draining time)
Yield: 2 servings (200g each)

Preparation Method

  1. Prep zucchini: Grate zucchini using the large holes of a cheese grater. Place in a cloth with a pinch of salt, mix, then set the cloth inside a bowl for 30 minutes.
  2. Drain liquid: After resting, squeeze zucchini firmly to remove excess water, collecting the green juice in the bowl. Reserve juice for later.
  3. Cook zucchini: Heat 2 tbsp olive oil in a skillet over medium heat. Add zucchini and fry, stirring occasionally, until golden brown (about 5–8 minutes). If too dry, add a splash of pasta water.
  4. Cook pasta: Boil pasta in salted water until al dente. Drain, reserving some pasta water.
  5. Combine: Add pasta to skillet with zucchini. Pour in ~60 ml (¼ cup) reserved zucchini juice and a splash of pasta water. Toss until a sauce forms.
  6. Finish: Add zest of ½ lemon, chopped basil, and juice of ½ lemon. Toss well. Stir in butter until melted. Adjust salt or lemon to taste.
  7. Serve: Plate immediately, garnished with extra basil if desired.