We put this meal together one
quiet Monday evening. We were exhausted
and couldn't be bothered to cook anything which required more effort than
walking down the road for a Vietnamese.
Inspired by a vague memory of
a River Café recipe printed years ago in the Guardian, the limited contents of
our fridge led us to this dinner. The
courgette, cooked slowly in butter and its own juices, becomes so soft and
creamy that there is no need for a sauce.
This meal is surprisingly
satisfying for how simple it is and has a decidedly lower cost than the
aforementioned alternative.
Ingredients:
1 courgette 40p
Half packet of farfelle 45p
Total: 90p
Store cupboard:
Extra virgin olive oil
2 garlic cloves
30g butter
Parmesan
- Halve the courgette and
slice fairly thinly, about 1cm thick.
- Gently fry the garlic in
olive oil until soft and then add the courgette.
- Season the courgette with
salt, stirring until the courgette slices begin to soften.
- Add half of the butter to
the courgette, stir in and reduce the heat.
- Cook the pasta in salted
boiling water.
- Continue stirring the
courgette slices for another 10-15 minutes while the pasta is cooking.
They should be really soft and starting to collapse. Add a little of the
pasta water if they start to become dry or stuck to the pan.
- Stir in the rest of the
butter and remove from the heat.
- Drain the pasta and tip
into the courgette and butter sauce. Toss well to coat.
- Serve in bowls, topped with
black pepper and plenty of parmesan.
Grana Padana and Pecorino are good alternatives to Parmesan and are often a bit cheaper too.
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