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Rachel’s Lemony, Courgette and Herb Pasta…

(sauce makes enough for 2 or 3.... I think!)

Use a pasta of your choice, I use Biona Spelt spaghetti or tagliatelle but penne will work too. This recipe is delicious with really fresh local courgettes!

1 small onion, chopped
2 tblsp olive oil
salt and pepper
1 clove garlic, more if you like more....
4 or 5 small courgettes, sliced on the diagonal
Bunch fresh thyme, taking leaves off the stalks
Bunch of parsley, chopped
1/2 Small tub of creme fraiche, 100mls approx
Zest and juice of 1 small lemon... an organic or at least unwaxed one
Some freshly grated Parmesan or Manchego
and if you want to make it richer 75g soft goats cheese

Method
Heat olive oil and cook onion for 5 mins until soft with a pinch of salt and some pepper.
Put the pasta on to cook with lots of hot water and a pinch of salt.
Then add the garlic to the onions and cook for a few more minutes, before adding courgettes and thyme. Cook for a few minutes until courgettes are soft then take off the heat and add the lemon juice, zest, creme fraishe and parsley.
Drain the pasta when its cooked and add to the sauce, stir, adding the grated cheese (and the goats cheese if your using it) and enjoy!

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