Courgette Lemon Pizzettes Food

COURGETTE LEMON PASTA (ZUCCHINI PASTA)

Steps:

• In a large pan of boiling, salted water, cook the linguine to al-dente, roughly 10-12 minutes. Drain and keep aside one or two ladles of the salted cooking liquid. This liquid will be added to the sauce later.
• Meanwhile heat the olive oil in a large, non stick frying pan. Add the courgette and garlic and saute over a medium heat for 5 minutes.
• Once the pasta is cooked add the pasta into the pan, along with the grated lemon zest, lemon juice and shredded basil.
• Toss together with 1 or 2 ladles of the reserved cooking liquid. The sauce should coat the pasta, but not run off it, so only add what you need.
• Finally check the seasoning, adding a good crack of black pepper and salt to taste.
• Serve immediately into warm bowls. Drizzle with some extra virgin olive oil, and some finely grated Parmesan cheese if you would like.

COURGETTE & LEMON LINGUINE

Steps:

• Cook the linguine following the pack instructions, then drain quickly so some cooking water is still clinging to the strands.
• Tip back into the cooking pan with the grated courgettes, olive oil, garlic, lemon zest, chillies and most of the basil. Season generously, then use tongs to toss everything together. Scatter with remaining basil leaves and add an extra drizzle of oil, if you like.

BROCCOLI & GOAT'S CHEESE PIZZETTES

Steps:

• Heat the oven to 240C/220C fan/gas 9. Put a baking sheet in the oven to heat up.
• Bring a medium pan of water to the boil, add the broccoli and boil for 1 min. Drain and pat dry with kitchen paper.
• Lightly dust your work surface with a little flour. Split the dough in half and roll into two oval shapes. Mix the mascarpone and lemon zest together in a bowl. Remove the hot tray from the oven and use a palette knife to transfer the bases onto the baking tray. Spread with the mascarpone and top with the broccoli and courgette, then season with black pepper. Put back in the oven to bake for 10-12 mins or until crisp and golden around the edges.
• Scatter with the crumbled goat's cheese and red chilli, and drizzle over a little olive oil to finish.

WARM LEMONY COURGETTE SALAD

Steps:

• Use a vegetable peeler to slice the courgettes into wide strips, discarding the central, seedy part. Heat the oil in a large frying pan, add the lemon zest and garlic, and fry over a medium heat for 1 min. Add the courgette strips and cook, stirring regularly, for a further 1-2 mins until the courgettes are slightly softened. Add a squeeze of lemon juice and toss the basil through.

COURGETTE, LEMON & CHILLI TAGLIATELLE

Steps:

• Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid - this may take a few mins, but try to drain away as much as you can.
• Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.
• Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.

COURGETTE AND LEMON PASTA

Steps:

• Grate the parmesan and mix with the lemon juice, olive oil and black pepper (add more if desired). Set aside.
• Cook pasta according to packet instructions.
• Grate the courgettes and dry fry the pine nuts.
• When nuts are golden add the courgettes, lemon rind and parmesan mix and turn off the heat.
• Toss together the pasta and parmesan mix.
• Serve.

COURGETTE & LEMON RISOTTO

Steps:

• Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
• Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
• To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.