After too much fancy festive food the past couple of weeks, I’ve been craving simple pasta dishes, preferably vegetarian, and this Zucchini and Caper Spaghettini recipe from the Marie Claire Fresh + Fast cookbook hits the spot.
The following serves four and you will need:
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed
- 6 medium zucchini (courgettes), grated
- 300g spaghettini
- 10 oregano leaves, finely chopped
- 2 tablespoons small salted capers, rinsed
- juice of 1 lemon
- 70g grated parmesan cheese
Bring a large saucepan of salted water to the boil.
Heat a deep frying pan over a medium heat and add the olive oil and garlic. Move the garlic around the pan with a spatula until it is lightly golden, then add the grated zucchini. Slowly braise the zucchini, stirring it as it cooks, for about 15 minutes, or until it begins to dry out and catch on the bottom of the pan.
Cook the pasta until it is al dente, then drain and return to the warm saucepan. Add the oregano, capers and lemon juice, most of the parmesan and the zucchini. Toss the ingredients together and divide the pasta among four warm pasta bowls. Sprinkle with the remaining parmesan.
Photo by Gorta Yuuki