How to make courgettelli

How to make courgettelli

Pasta is sooo last season! But that doesn’t mean you have to forgo all the luscious meals that are associated with the stodgy stuff.

One of my favourite “pastatutes” is courgettelli. It’s so simple and quick, that it seems silly to even write a how-post about it. But if you haven’t tried it yet, then you’re missing out. Here’s how I make it:

1. Get some nice big courgettes from the supermarket or your garden. Just a side note on growing these gems, they are so easy. Probably one of the easiest things to grow. So give it a bash, and you’ll have a steady supply all through Spring, Summer and Autumn. That’s if porcupines don’t get hold of them!

2. Top and tail them so that any knobbly bits and stems are removed and give them a good wash.

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3. Then with a potato peeler or speed peeler, peel down the length of the marrow so that you get ribbons sliding off. Once you get half way, then turn the marrow around and start from the other side. You might be left with a thicker slice when you get to the middle, so using a sharp knife just cut these bits into thinner slices.

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4. Then get a pot of water up to boiling point on the stove, add a little salt and once boiling plunge the courgette ribbons into the water. Replace the lid, and let them cook for literally 1 – 2 minutes. Depending on the amount and thickness of the ribbons.

5. Don’t over cook them otherwise they will become mushy and lose flavour. Aim for al dente, like you would with ordinary pasta. So crunchy but cooked.

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6. Add them straight into a colander and let the excess moisture steam off in the sink. Then once they’ve dried off a bit, season with black pepper and  tad more salt and serve, as you would with pasta.

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It’s so versatile that you could use it as a sub for pasta in so many recipes, like chicken carbonara or meatballs & spaghetti sauce.

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