Caramelized Courgette Pasta

• jumlah masa: 1 hour

Bahan-bahan

350g zucchini (courgette)

3.5oz/100g pasta

1 lemon

1T butter

10-15 leaves fresh basil

Salt

Olive oil

Arahan

Slice off the tough end of the zucchini, then use the large holes of a cheese grater to shred the rest of the vegetable fully. Put inside a thin cloth with a pinch of salt, mix gently, then put the whole cloth in a bowl. Set aside for 30 minutes.

After 30 minutes (or more), squeeze the grated zucchini through the cloth, collecting the excess green liquid in the bowl below. Be aggressive here, you want to remove as much moisture as you possibly can. Set aside the green juice for later.

Get the pasta started cooking in generously salted boiling water. Meanwhile, add 2T olive oil to a skillet on medium heat and then the squeezed-out grated zucchini. Stir, making sure all of the vegetable bits get in contact with the oil. Once it’s all sizzling nicely, leave it alone to fry for 15 seconds, then mix to let more pieces touch the hot surface of the pan. Leave alone, stir, repeat, until the whole mixture is golden brown. If it seems like it is on the verge of burning, turn the heat down, and if that’s not enough, add a splash of pasta water.

Once the pasta is al dente (still slightly tough in the middle) and the zucchini is fried to golden brown, add the pasta to the skillet. Pour in about a quarter of a cup (60ml) of the reserved green zucchini juice, plus a splash of pasta water. Toss through the pasta, and a sauce should begin to form with the vegetables.

Add the zest of half a lemon and chopped fresh basil. Squeeze over the juice of half a lemon. Continue tossing through the pasta, and if it isn’t saucy enough yet add another splash of pasta water.

Add 1T butter, toss through until melted, and taste - add salt or lemon if needed.