COURGETTE AND SPAGHETTI

Ingredients

3 young courgettes, cut into matchstick size batons

4 cloves of garlic crushed 

1 tsp chilli flakes*

3 Tbsp extra virgin olive oil*

40g quality Italian Parmesan*

½ cup basil leaves

250g Liguori spaghetti

  

*may not be included in your Riverside Market Box

 

Method

Bring a large pot of water to the boil (you want at least four litres of water). Salt the water so that it tastes almost like sea water. Add the pasta to the boiling water, if the water comes of the boil you did not have enough water.

While the pasta is cooking heat the oil in a large frying pan, then gently fry the garlic and chilli flakes until the garlic is just starting to colour, then add the courgette and fry until the courgette is getting crisp and a little golden. 

Then ladle a little of the water the pasta is cooking in to the sauce and stir it it through.

As soon as the pasta is al dente drain well and add to the pan with sauce, stir through and serve immediately topped with shaves of the parmesan and the basil leaves.