Summer courgettes with malloreddus, parmesan and oregano

Summer courgettes with malloreddus, parmesan and oregano

This courgette recipe from chef Ben Tish combines the seasonal veg with Sardinian pasta, parmesan and oregano for a quick and filling summer dinner.

Summer courgettes with malloreddus, parmesan and oregano

Ben says: “A vibrant plate of pasta inspired by the frugal cuisine of Sardinia. As is so often the case, a few simple, well chosen ingredients can make for a deliciously satisfying bowlful. In this recipe the courgettes are carefully fried in olive oil to get a good depth of flavour. I often serve them with meat or fish dishes, sprinkled with a squeeze of lemon juice and some sea salt.”

Not heard of malloreddus? “Malloreddus, or gnocchetti sardi, is a small gnocchi-shaped dried pasta from Sardinia, often lightly coloured with saffron,” says Ben. “If you can’t find it, any other small dried pasta, such as orzo, will do.”

Recipe taken from Mediterra by Ben Tish (Bloomsbury £26) and tested by delicious.

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

This courgette recipe from chef Ben Tish combines the seasonal veg with Sardinian pasta, parmesan and oregano for a quick and filling summer dinner.

Ben says: “A vibrant plate of pasta inspired by the frugal cuisine of Sardinia. As is so often the case, a few simple, well chosen ingredients can make for a deliciously satisfying bowlful. In this recipe the courgettes are carefully fried in olive oil to get a good depth of flavour. I often serve them with meat or fish dishes, sprinkled with a squeeze of lemon juice and some sea salt.”

Not heard of malloreddus? “Malloreddus, or gnocchetti sardi, is a small gnocchi-shaped dried pasta from Sardinia, often lightly coloured with saffron,” says Ben. “If you can’t find it, any other small dried pasta, such as orzo, will do.”

Recipe taken from Mediterra by Ben Tish (Bloomsbury £26) and tested by delicious.

Nutrition: Per serving

Calories
529kcals
Fat
20g (4.5g saturated)
Protein
20g
Carbohydrates
65g (6.1g sugars)
Fibre
5.6g
Salt
0.3g

Ingredients

  • 360g malloreddus or other small pasta shape
  • Olive oil to fry
  • 2 large or 4 small courgettes, trimmed and thickly sliced
  • 2 garlic cloves, crushed
  • Handful oregano leaves
  • Finely grated zest and juice 2 lemons
  • 60g parmesan or veggie equivalent, finely grated
  • 50g pine nuts, toasted
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Method

  1. Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions.
  2. Meanwhile, heat a good splash of olive oil in a deep non-stick frying pan over a medium heat. When it’s hot, add the courgettes and try to spread them out in an even layer over the base of the pan so they cook at the same rate. Leave to fry, unmoved, for 3-4 minutes until the undersides turn golden brown. Flip them over and fry on the other side. Do this in batches if necessary.
  3. Add the garlic, oregano and lemon zest to the courgettes in the pan and cook for a further minute to lightly cook the garlic.
  4. Drain the pasta, reserving a small ladleful of the cooking water. Add the pasta to the pan, then toss gently to mix everything together. Sprinkle in half the cheese and add the lemon juice, along with some of the pasta water, to make a light, silky sauce – you might not need to add it all. Season.
  5. Stir well until the cheese is melted and the ‘sauce’ is smooth, adding extra pasta water if needed. Divide among bowls, top with the pine nuts and sprinkle over the remaining cheese. Serve immediately

Nutrition

Nutrition: per serving
Calories
529kcals
Fat
20g (4.5g saturated)
Protein
20g
Carbohydrates
65g (6.1g sugars)
Fibre
5.6g
Salt
0.3g

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