Courgette & lemon linguine
250g Linguine (or any pasta)
1 small thinly sliced onion
1 garlic clove, crushed
4 courgettes, thinly sliced
Juice of 1 lemon (how to juice a lemon with just a fork)
a handful of cherry tomatoes, halved
parmesan shavings, to serve
Cook the pasta on a rolling boil.
Meanwhile, heat 2 tbsp olive oil in a large frying pan and fry the onion, garlic and courgette until golden.
Add the lemon juice, tomato and 2 tbsp olive oil. Season.
Toss the pasta with the lemony courgettes. Serve scattered with parmesan.
I'll try that this weekend, it sounds tasty! Here is one of my favourite simple pastas:
200g broad beans, skinned
300g ditali, pennette or macaroni
80 ml olive oil
2 garlic cloves, crushed
1 red pepper, julienned
pinch of cayenne pepper
200g mozzarella, diced
3 tablespoons grated pecorino (authentic) or parmesan.
Cook the pasta according to packet instructions.
Meanwhile, heat oil in large frying pan and add red pepper and garlic
Cook on low heat without browning ( 2- 3 mins ) then add cayenne pepper
drain pasta and add to frying pan with broad beans mozzarella and pecorino
Mix it up until the mozzarella begins to melt
Season and serve quickly in heated bowls.
There's no pumpkin in that recipe. I imagined that all of your favourite recipes had pumpkin in them.
Know any pumpkin linguine recipes?
It's great in curry.. and soup of course. Other than that I don't think I've ever really cooked with it. I should be more adventurous with pumpkin - not living up to my name.
I suppose I don't really eat pumpkins exactly, I insert them anally and then slowly absorb them.
Talking about pumpkin, here's my favourite recipe of the week.
50g unsalted butter
900g peeled butternut pumpkin
3 garlic cloves, thinly sliced
2 x 400g cans whole peeled tomatoes
1 large brown onion diced
2 tbsp chopped basil
2 tbs chopped oregano
1/4 cup (60ml) red wine vinegar
4 tsp caster sugar
300ml thickened cream
1 cup (80g) finely grated parmesan
Preheat the oven to 200°C.
Melt 25g butter. Halve the pumpkin,
scoop out the seeds and cut flesh into
1cm-thick slices. Place in a shallow baking
dish that measures about 23cm x 32cm.
Pour over melted butter, sprinkle with
1/4 tsp salt and toss to combine. Arrange
the slices in an even layer. Cover the dish
with foil and bake for 30-35 minutes until
the pumpkin is just tender.
Meanwhile, melt the remaining
25g butter in a saucepan over medium
heat, then add the garlic and cook for
1 minute. Add the chopped onion, and
cook for 5 minutes until slightly translucent.
Add the canned tomatoes, basil and
oregano. Simmer, stirring regularly and
breaking up the tomatoes with a wooden
spoon, for 15 minutes. Add the sugar
and vinegar and continue to simmer for
10 minutes or until the sauce has
Remove the pumpkin from the oven and
remove foil. Spoon over tomato sauce
in an even layer and set aside to cool slightly.
Place the cream in a small saucepan
over medium heat and simmer, stirring
occasionally, for 5-10 minutes until
reduced slightly. Remove pan from
heat and stir in 50g grated parmesan,
then season to taste.
Pour parmesan cream over the layer
of tomato sauce and sprinkle with the
remaining 30g parmesan. Bake for a
further 20-25 minutes until golden and
bubbling. Remove from oven and leave
to rest for 5-10 minutes before serving.
Excellent, I've got half a bottle of red wine vinegar that I was wondering what to do with, thanks!
I definitely recommend this one. The vinegar and suger gives it a great little sweet tang.
One of my favorite recipes to cook so far in life has been this butter chicken recipe :).
I alter it a little as described, I like my butter chicken sweet :).
Indian Butter Chicken (serves 4-6)
2 tablespoons peanut oil
1 kg boneless skinless chicken breast, cut in large chunks
50 g butter (though I use closer to 100g)
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon grated fresh green ginger
1/2 teaspoon chili powder (more or less to taste- for me, none)
1 cinnamon stick (I actually prefer it without this :))
6 cardamom pods, bruised
1 (400 g) can tomato puree
1 tablespoon sugar (or two... :D)
1/4 cup plain yogurt
1/2 cup cream
1 tablespoon lemon juice
1. Heat a wok/fry pan until really hot, add 1 Tbsp oil.
2. Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
3. Remove to plate.
4. Add extra oil and cook remaining chicken.
5. Remove from wok.
6. Reduce heat and add the butter.
7. When melted add all of the spices and stir-fry until fragrant- about 1 minute.
8. Return chicken to wok and stir to coat with the spices.
9. Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
10. Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
11. Serve over rice.
To make an even nicer butter chicken, you can make tandoori chicken first and then use this as the chicken
in the recipe. I've only done this once myself as there's extra effort and marinating time, but it's lovely.
Apologies for dragging up an old thread, but tonight I remembered this Courgette & lemon linguine recipe and decided to give it a go using yellow courgettes fresh from the garden.
It is! I'm going to be cooking it this afternoon, also with homegrown courgettes.
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