Guest blogger Jessica from Beauty Marks again.
This time of year, I’m always envious of the people who can take advantage of the recipes destined for those who have a bounty of zucchini (or courgettes, as they call them across the pond) in their gardens. I have no garden and thus no zucchini. I have to buy it – how embarrassing! If you have too much zucchini, this recipe is for you. It’s sublime – especially if you use freshly made pasta. I did, because my husband decided he needed the pasta making attachments for our KitchenAid mixer. I’m not complaining; the dish in its entirety was fantastic.
Spaghetti with Courgettes (or Zucchini)
1 lb spaghetti
1/3 cup walnuts
4 medium zucchini (I did three zucchini, one yellow squash) cut in ½ cm slices
1 large shallot, chopped
1 large lemon, juice and rind, grated
Extra virgin olive oil
salt and pepper
Sauté chopped shallot in large frying pan until soft. Add the zucchini and cook for a pretty long time – about 15 minutes till the pieces are half soft. Add the lemon juice and rind, and continue cooking till soft over low heat. Season with salt and pepper.
Meanwhile, cook the pasta.
Take about half the zucchini and blend with a hand mixer till smooth. Place mixture in the bottom of a large serving bowl. Add the pasta to the blended zucchini and toss; then toss in the zucchini slices, then the walnuts.
Serve immediately and enjoy!