Zucchini pasta

zucchini pastaThis began as a use-up-the-forlorn-vegetable-in-the-fridge dish, but it turned into something quite delicious. Who knew that grating zucchinis makes them tastier? The chilli, garlic and anchovies help (they always do), but breaking up the vegetable means there’s more of an opportunity for them to party.
I’m going to be accused of being a Neil Perry fangirl but his recipe was the first result on Google!

Zucchini pasta
Serves 2

200g orecchiette pasta (I used canneroni because that was in the pantry)
3 large zucchinis
Extra virgin olive oil
6 anchovies
3 cloves of garlic
Sea salt
Freshly ground black pepper
Dried chilli flakes
Fresh parmesan to serve

First, bring a pot of water to the boil, add the pasta and cook “al dente”.

Whilst that’s happening, grate the zucchinis and put aside.

In a frying pan, add olive oil, anchovies, crushed garlic and the sea salt and fry for 3 minutes. Stir continuously until the anchovies soften.

Add the chilli flakes and pepper, followed by the zucchinis with a touch more olive oil. Stir this for 2 more minutes.

When the pasta is cooked, drain it well and add it to the sauce.

Combine the pasta with the sauce and spoon it onto plates.

Grate the parmesan over the top and finish with freshly ground black pepper.

2 Responses to Zucchini pasta

  1. Grant says:

    We had a crack at this tonight (forgot to take pictures though). Tasted great, though they were very big serves for 2 (we got nearly 4 out of it). We’re not fans of anchovies, so we subbed kalamata olives in there – with a bit less salt would have been perfect. So stoked to have another vego main – never thought we’d have one with zucchini as a feature! Definitely going to add it to our list to try again…

  2. Sharon says:

    Ooooh you meant food tips…

    Really? Have you tried anchovies when they are melted down? I call it nature’s MSG.

    re: serving size. Did you use orecchiette – it is really filling.

    Zucchinis rock!

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