Courgette Zucchini Pasta With Chili Garlic Parmesan Recipes

Steps:

• In a large pan of salted water, put the pasta on to boil.
• Grate the courgettes/zucchini, chop or mince the garlic, finely chop the chilli and grate the parmesan.
• Melt the teaspoon of butter in a large frying pan and add the garlic.
• Cook for a couple of minutes and then add the chilli and courgette/zucchini.
• Leave to cook for 10-15mins stirring occasionally. NB. You want to cook everything but not really brown any of it off.
• Remove from the heat and stir in the parmesan.
• When the pasta is cooked to your liking, drain well and stir through a tablespoon of olive oil if desired.
• Plate up the pasta and serve with the courgette/zucchini mixture on top.

Steps:

• Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
• Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

Steps:

• Toss zucchini noodles with salt in a large bowl. Spread out on a layer of paper towels to absorb excess moisture.
• Melt butter in a large skillet over medium heat, then stir in flour. Add minced garlic and stir until garlic is fragrant and flour has thickened, about 1 minute.
• Slowly pour in cream and milk, stirring constantly, until the mixture begins to boil and thicken, 3 to 5 minutes.
• Turn heat to low, stir in grated Parmesan cheese, and keep stirring until cheese is melted.
• Blot zucchini noodles with more paper towels to soak up excess moisture and add zoodles to the sauce. Season with salt and pepper to taste, and warm noodles in the sauce until desired tenderness, 2 to 3 minutes.
• Toss with sliced cherry tomatoes before serving and garnish with parsley.

Steps:

• Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
• Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
• Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
• As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
• Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
• Serve with more grated cheese and fresh basil.

Steps:

• Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
• Add the courgettes and toss for 2 minutes.
• Add the lemon juice, salt pepper and most of the basil.
• Cook for a few minutes.
• Meanwhile cook the tagliatelle in boiling water until al dente.
• Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
• Serve with torn basil and sprinkle with parmesan.