Pasta With Courgettes
by Nigella. Featured in NIGELLISSIMAIntroduction
This is one of my favourite pastas, but I must start with a warning: it isn’t as easy on the eye as on the palate; this is a dish made for pleasure not a photo-op. In order for the courgettes to acquire the sweet, braised flavour they imbue the pasta with here, they are cooked to a squashy khaki.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
This is one of my favourite pastas, but I must start with a warning: it isn’t as easy on the eye as on the palate; this is a dish made for pleasure not a photo-op. In order for the courgettes to acquire the sweet, braised flavour they imbue the pasta with here, they are cooked to a squashy khaki.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 200 grams casarecce pasta
- salt for pasta water, to taste
- 2 tablespoons garlic infused olive oil (or 2 tablespoons olive oil and 1 clove garlic, minced)
- 4 spring onions (finely sliced)
- 500 grams courgettes (finely diced)
- 60 millilitres dry white wine or vermouth
- small bunch fresh parsley (chopped)
- 3 tablespoons grated Parmesan cheese (or vegetarian equivalent) plus more for sprinkling
- Maldon sea salt flakes to taste
- pepper to taste
- 2 teaspoons unsalted butter
- 8 ounces casarecce pasta
- salt for pasta water, to taste
- 2 tablespoons garlic flavored oil (or 2 tablespoons olive oil and 1 clove garlic, minced)
- 4 scallions (finely sliced)
- 1 pound zucchini (finely diced)
- ¼ cup dry white wine or vermouth
- small bunch fresh parsley (chopped)
- 3 tablespoons grated Parmesan cheese (or vegetarian equivalent) plus more for sprinkling
- kosher salt to taste
- pepper to taste
- 2 teaspoons unsalted butter
Method
- Put a pan of water on for the pasta, salting generously (or to taste) when it comes to the boil, then add the casarecce — cooking as per packet instructions, though tasting a couple of minutes before they’re meant to be ready — and get on with the sauce.
- Put the garlic oil (or olive oil and minced garlic) and chopped spring onions in a heavy-based pan (that comes with a lid) on medium heat and cook, stirring, for 1 minute.
- Add the diced courgettes and cook for 5 minutes, stirring every now and again.
- Add the wine or vermouth, letting it bubble up, followed by 2 tablespoons of the chopped parsley, salt to taste, then lower the heat, cover with the lid and cook for a further 5 minutes, by which time the courgettes should be gorgeously tender.
- Before draining the pasta, remove a cupful of starchy cooking water.
- Tip the drained pasta back into its pan, add the braised courgettes, or add the pasta to the pan of courgettes, along with 3 tablespoons grated Parmesan and 4 tablespoons of pasta-cooking liquid. Combine thoroughly and taste to see if you wish to add more cheese or salt or pepper or, indeed, cooking liquid, then stir in the butter and most of the remaining parsley and divide between 2 warmed bowls, sprinkling with the rest of the parsley, and more Parmesan if wished, on serving.
- Put a pan of water on for the pasta, salting generously (or to taste) when it comes to the boil, then add the casarecce — cooking as per packet instructions, though tasting a couple of minutes before they’re meant to be ready — and get on with the sauce.
- Put the garlic oil (or olive oil and minced garlic) and chopped scallions in a heavy-based pan (that comes with a lid) on medium heat and cook, stirring, for 1 minute.
- Add the diced zucchini and cook for 5 minutes, stirring every now and again.
- Add the wine or vermouth, letting it bubble up, followed by 2 tablespoons of the chopped parsley, salt to taste, then lower the heat, cover with the lid and cook for a further 5 minutes, by which time the zucchini should be gorgeously tender.
- Before draining the pasta, remove a cupful of starchy cooking water.
- Tip the drained pasta back into its pan, add the braised zucchini, or add the pasta to the pan of zucchini, along with 3 tablespoons grated Parmesan and 4 tablespoons of pasta-cooking liquid. Combine thoroughly and taste to see if you wish to add more cheese or salt or pepper or, indeed, cooking liquid, then stir in the butter and most of the remaining parsley and divide between 2 warmed bowls, sprinkling with the rest of the parsley, and more Parmesan if wished, on serving.
Additional Information
For vegetarians replace the Parmesan with a vegetarian alternative.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
For vegetarians replace the Parmesan with a vegetarian alternative.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsDelicious ***** I used red vermouth and buckwheat pasta. The taste is incredible! Love it!
I can never find the right pasta for this, but make it with whatever is open. I add cooked bacon towards the end. It is delicious.
I added a big handful of spinach at the end and a large spoon of cream. Delish! I’m taking the other portion cold for lunch tomorrow. Not sure what it will be like cold??
Great recipe. Added some sweet corn from an ear of corn and 2tbsp of cream. Delicious.
This was delicious. I replaced the alcohol with vegetable stock and a splash of white wine vinegar. Could have eaten two bowls.
I like this with some fresh green or red chili (hot ones) chopped and added in the last minute or so of cooking. And sometimes a squeeze of lemon juice too, at the end.
Really nice. My kids are not keen on courgettes and there were no complaints! I added fresh spinach to increase the amount of sauce ( and because that's what I had!) and it worked really well. Thanks for the recipe!
I make this with grated courgette and spinnach with herby fried breadcrumbs on top. A really quick and tasty dish whichever version you make.
I grate the courgettes, add crushed garlic to the butter, crushed chilli to taste, zest of 1/2 lemon and a squeeze of lemon juice. Our favourite dish
I love this pasta, so quick and easy and uses things you usually have on hand. I'm thankful that such flavour can come together from a simple courgette with garlic oil, butter and parm - thank you!
This was delish! I added some chopped garlic in with the courgette as well as the garlic oil, and I like my onions browned for the colour as well as the caramelised taste. I had grated cheddar instead of parmesan. Easy to do while the pasta is cooking, and a great alternative for a meatless pasta dish. Thanks for the inspiration!
Very good! Adding some chives helps the appearance and, for non-vegetarians, it goes very well with a nice bit of ham