Friday, 23 September 2011

Lemon spaghettini with courgettes & spinach

Not every long pasta is spaghetti, and the one you can see on the photographs today is slighlty thinner version of this most pupular Italian pasta - spaghettini. Thinner it is, quicker it cooks, and therefore tasty  and very satisfying dinner is on your table within few minutes. This is simply wonderful - you do not spend much time in the kitchen, the preparation is down to an absolute minimum and bowl of delicious pasta is very comforting. You can show off!

Have a lovely weekend my Dear Readers and cook more courgettes - season for this veg is slowly getting to an end.

serves 2

about 200g spaghettini
generous splash of olive oil
1 medium courgette, coarsly grated
large handful of fresh baby spinach
1  peperoncino pepper, smashed 
juice of half lemon
few leaves of fresh mint, roughly torn
freshly ground black pepper
some pecorino or parmesan (or vegetarian parmesan) shavings

Boil plenty of water for a pasta in a big pan and slowly reheat the frying pan. When pasta needs to be cooked for last 4 minutes, add olive oil to the hot pan, next add peperoncino and cougette and fry for about 2 minutes. Next add the spinach, fry for about one minute and add the lemon juice. Season with salt and pepper, add the mint, mix well and remove from a heat.

Drain the pasta and add to the pan with vegetables. Mix well and if it seems bit dry add some extra olive oil. Divide between two serving bowls, sprinkle wirth some more pepper if you like to and finish off with cheese shavings. Serve immidiately.


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