This is the simplest pasta that I fixed for lunch today… Super quick & the best part about it is that you can have it hot or cold.. the way you want it… that’s because there is no sauce as such.. I was bored or preparing white/tomato sauce for the pasta… So just a wee bit extra olive oil than usual infused with garlic, red chilli & lemon juice makes this pasta so refreshing & yummy.. parsley adds its lovely freshness to this pasta.. To summarise I should say my tummy was happy… that’s what we care about when we eat a meal.. don’t we??
K carried this for his lunchbox.. I’m sure he will love it.. If you don’t have courgette try replacing it with some peppers cut in the similar way… I would suggest red/yellow not green..
This is a perfect meal to fix on those days when you for sure don’t have to cook your usual meal at home & want to pass on picking a take away… This is for those who like an extra lemony zing in their food..
Ingredients: (Serves 2) Preparation Time: 10 mins
Pasta – 75 gms, I prefer Fusilli for this recipe,
Courgette – 1 medium-sized, cut into thin finger-shaped pieces, length same as that of the fusilli
Garlic – 2 large cloves, chopped finely
Dried Red Chilli – 2, medium-hot variety, deseeded & finely chopped, I used extra hot. 🙂
Lemon juice – 1 tbsp, freshly squeezed
Parsley – 1 tsbp, finely chopped
Olive Oil – 1.5 tbsp or more, based on your taste
Salt to taste
Bring a pot of water to a boil. Add a tsp of oil & salt to the water. Throw in the pasta when the water begins to bubble & cook it as per the packet instructions.
Meanwhile when the pasta is cooking, place a deep bottom fry pan to heat up. When hot, add the olive oil. Make sure heat is set to low. When the oil is hot, add the finely chopped garlic & the finely chopped red chilli. Sauté the garlic till it begins to change in colour. Squeeze/add in the lemon juice. Mix well. Now throw in the courgette fingers, add some salt to taste & toss them around till they loosen up.
Remember all this time the heat should be set to low.
The pasta should be ready, drain away the water & add the cooked pasta. Mix them up well so that the olive oil coats up the pasta.
With the chopped parsley & add some freshly ground mixed Italian herbs if you wish to. Drizzle some extra virgin olive oil if the pasta seems dry.
Serve hot or cold, anyway you like… 🙂
If you like this recipe, then you may also like – Frankfurters & pasta tossed in a hot creamy capsicum sauce!, Watercress flavoured Penne Pasta with Peas, Fried Halloumi Pasta Salad, Pasta infused in tomato and mozzarella.., etc.
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