Courgette and Goats Cheese Spaghetti
August 6, 2010
Another recipe from 101 Cookbooks Heidi once again thank you for a lovely dinner!
It’s August and so the markets are still full of courgette, I managed to grab some yellow and green this week to make a colourful spaghetti dish…
2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots, thinly sliced
fine grain sea salt
2 medium courgette, sliced into 1/4-inch thick coins
a good handful of dill, chopped
1/4 cup sliced almonds
First boil a pan of salted water and add whole-wheat spaghetti and cook for 6-7 for al dente, more if you like it soggy!
In your largest skillet heat the oil over medium-high heat.
Stir in the garlic and cook until it starts to take on a hint of color.
Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple of minutes.
Add the courgette, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits.
Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the courgette browns – ten minutes or so.
Remove from heat and fold in the dill and almonds before serving.
Taste, and adjust the seasoning if necessary.
I then chucked it all together in a large mixing bowl to stir everything through and divided into bowls before adding a big scoop of very soft goats cheese.
You could also try this with other herbs, I think basil or mint would be great.
The original recipe is here