There was a time when I hated courgettes but, over the years and after trying so many delicious recipes, that has all changed. I love it when there is a glut of courgettes in the shops but, thankfully, you can now buy them all year round. When we had this recently it reminded me how much we love it, and how long it had been since we ate it! I can’t remember when we first had this dish, it must be at least five years ago. I think our first time was because someone had given us a bag full of courgettes, they were not a vegetable I would have actually bought in those days! The recipe would probably have come from one of the cooking journals I subscribe to and, if I remember, the picture did not look that tantalising. I am so glad we tried it though. Sometimes you come across a recipe that you want to make time and time again. This is one of those times! We absolutely love this pasta dish. You would not believe how fresh it tastes or how much flavour it packs in. Before the recipe though, I thought I would look at some food trivia on Parmesan Cheese.
I can remember, many years ago, buying Parmesan cheese already grated and served in little tubs. It was disgusting and smelled of sweaty socks. Yuk!!! The first time I bought fresh Parmesan I could not believe the flavour. It is so strong, absolutely beautiful. It really makes you wonder how they manage to transform such a great taste to an imitation of sweaty socks!! A lot of people will not buy the fresh cheese as it is expensive and they may only use it occasionally. Believe me, it is worth the expense! I grate the whole block at a time and freeze it in a well sealed freezer bag. That way I can take out just as much as I need when I need it. I even freeze the rind, it gives a great flavour to soups!
Parmesan cheese is the French name given to Parmigiano-Reggiano, and one that most of the UK have adopted. Parmigiano-Reggiano is a hard, granular cheese that is cooked but not pressed, and is produced in Italy. The name is protected under European Law and can only be given to the cheese produced in specified regions of Italy. Informally it is often called the ‘King of Cheese’. The cheese is made out of cows milk and any left over whey is used to feed the pigs from which Parma Ham was produced. Great bit of recycling!!! The cheese is as pure and organic as possible. Cows can only feed on grass or hay, giving grass-fed milk, and only natural whey culture is allowed as a starter. The only additive allowed is salt which the cheese absorbs while being submerged in huge vats of brine made from Mediterranean sea salt, before being left to age for an average of two years. The end result is a fantastic cheese with a deep, savoury flavour. It is very strong so, although expensive, you only need a small amount yet still get the full flavour coming through.
Anyway, I’ve tried to trace the recipe to a website and failed so I have written it out for you below. I really hope you give it a try, I am sure you will not be disappointed.
Courgettes with pasta and herbs. Serves 4 About 530 calories
- 12 oz/350g spaghetti
- 4 tbsp olive oil
- 2 garlic cloves, finely chopped
- 650g/1lb 7oz courgettes, cut into thin ribbons (a vegetable peeler is great for this)
- 25g/1oz butter cut into pieces
- 50g/2oz freshly grated parmigiano-Reggiano (or Grand Padano if you can’t get it)
- Handful each of chopped fresh basil and flat leaf parsley
- Cook the spaghetti as per packet instructions.
- Meanwhile, heat the olive oil in a large frying pan or wok. Add the garlic and cook gently for a few seconds until it becomes fragrant. Be careful not to let it burn or it will be bitter. Tip in the courgettes, stir to coat in the garlic oil then cook gently for about 4 minutes. They need to be softened but not soggy.
- Drain the spaghetti and add to the courgettes, along with the butter, cheese and herbs. Toss them gently until the butter has melted, the spaghetti is coated with the cheese and herbs and the courgettes are evenly distributed. Season to taste and serve immediately. You can drizzle with a little extra olive oil if you like.
Tasty Advice 