Pasta Alla Nerano

• portionen: Serves 2
• gesamtzeit: 10 minutes

Zutaten

2-3 courgettes (zucchini), sliced into 1.5 inch rounds

Generous drizzle of olive oil

3 cloves garlic, minced

Salt and pepper

250g dried spaghetti, tagliatelle linguine, bucatini

40g parmesan / pecorino (plant-based or regular), grated

OR

4 tbsp nutritional yeast

Small handful basil leaves, torn

Extra virgin olive oil or herb oil

Anweisungen

Fry courgettes | Heat the olive oil in a large frying pan over a medium heat until hot | Sprinkle salt in the oil evenly over the base of the pan | Add the courgettes, cut side down for 6-8 minutes, turn over and repeat on the other side | Aim for a medium heat and be patient so you get both a nice deep golden colour (almost charred) and so the courgette cooks the whole way through

Cook pasta | When you turn the courgette to cook on the other side, begin cooking the pasta according to the packet instructions in a pan of generously salted water | Drain, reserving 250ml pasta water

Combine | Mash the courgettes with a masher or the back of a fork, add the garlic and cook out for a further few minutes until fragrant | Add the cooked pasta and the pasta water, stirring and tossing to emulsify | Remove from the heat and stir in the parmesan or nutritional yeast and basil | Toss a final time, taste and season with salt and pepper if needed | Divide among bowls, drizzle over a little extra virgin olive oil and scatter a little more parmesan or nutritional yeast