
One Pot Courgette Pasta with Parmesan & Spinach
PREP TIME: 10mins
COOKING TIME: 30mins
I love the fact that we can still ‘hold-on’ to summer with beautiful organic courgettes still available at the end of autumn.
A very easy one pot pasta dish that is so easy to make but delivers on flavour.
Seasonal Swaps: You can use any greens you have, chard or kale will work well.
Ingredients:
- 6 tablespoons olive oil
- 1 teaspoon fennel seeds
- pinch (or two) chilli flakes (opt)
- 500/600g courgettes, coarsely grated
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons salt
- 300g short pasta, I used gluten-free fusilli
- 1,1/1,2 litres vegetable stock
- lemon, zest & juice to taste
- 4 handfuls baby spinach, roughly chopped
- 1/2 cup parmesan, finely grated
- dill to garnish
- to serve: 1/4 cup crumbled feta, store-bought breadcrumbs (roughly chopped)
Method:
- Heat the oil in a large saucepan, add the chilli flakes and fennel seeds and stir until fragrant, 3 minutes.
- Add the onion, courgette and 1 teaspoon salt and cook, covered until the courgette and onion are soft, about 8 minutes.
- Add the garlic and another teaspoon salt and cook until fragrant, 3 minutes.
- Add the pasta and stock (heated until hot) and stir well so the pasta do not stick together, bring to a gentle simmer and cook, covered, stirring occasionally until the pasta is al dente. Add the spinach and stir through until wilted.
- Add most of the parmesan, lemon zest and a squeeze juice, taste and season with salt and pepper. Sprinkle over the dill & a drizzle olive oil. Add the rest of the parmesan and the crumbled feta.
- Serve the pasta in the middle of the table along with the roughly chopped breadcrumbs, lemon and extra parmesan on the side. Enjoy!