Mrs. Jackson Cooks

Life through food

Quick and simple spring pasta: corgette and chilli pasta

on April 16, 2011

I love this recipe, it’s my absolute favourite one out of Leith’s Simple Cookery book, and for that reason, I’m reproducing it in whole and properly referencing it. You can buy a copy of the book on Amazon here http://www.amazon.co.uk/Leiths-Simple-Cookery-Jenny-Stringer/dp/074759046X/ref=sr_1_1?ie=UTF8&s=books&qid=1302457665&sr=8-1. My edition is the first one from 2008 by Pidgeon and Stringer. If you only buy 1 cookery book, this should probably be it. It is my ‘go to’ book for just about anything.

This is a great quick midweek meal that it both healthy and so simple to make. And it’s great for when the corgettes start ripening – probably a couple of months of yet in England, but in some places (especially the supermarket!) they’re already there. One thing I would say about this recipe – because it’s so simple the flavours are very simple so make sure you use a chilli with some heat in it or it just tastes too bland. This isn’t one for those that don’t like chilli. But it is one for the veges (but not vegans) and for the health conscious.

Corgette and Chilli pasta

p. 299 Leith’s Simple Cookery

Serves 2

  • 150g pasta shapes (Leith’s suggest linguine, not sure I’ve ever used that but it tastes great with any pasta)
  • 1 tbsp oil (I used olive)
  • 1 red chilli, finely chopped
  • 1 garlic clove, crushed
  • 2 small-medium corgettes (or 1 large), grated
  • 2 tbsp creme fraiche (I use reduced fat)
  • salt & pepper
  • (parmesan cheese to serve – I usually leave this out)
  1. Boil the pasta according to the packet instructions. Drain and set aside.
  2. Meanwhile, heat the oil on a low heat and add the garlic and chilli. Fry until the oil becomes fragrant with the garlic and chilli, but don’t let the garlic burn.
  3. As soon as it looks like it’s going to brown, add the corgette. Turn up the heat and fry rapidly, evaporating off some as much of the corgette juices as possible.
  4. Add the creme fraiche, stir well to combine, then season with salt & pepper.
  5. Turn down low, toss in the pasta and stir well to coat with the mixture.
  6. Spoon into bowls, top with parmesan (if using) and serve immediately
  7. Eat and enjoy the deliciousness 🙂
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One response to “Quick and simple spring pasta: corgette and chilli pasta

  1. I love simple pasta dishes. This looks great.

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