- 1 courgette
- 100g dried pasta
- 1-2 tablespoons grated cheese
- 1 tablespoon olive oil
- 1-2 tablespoons lemon juice
- ½ to 1 teaspoon herbs de provence
- garlic (fresh or dried)
Fill the pot with water (don’t forget to leave enough space for the pasta) and put it on the cooker. Heat the water until it boils, then add a good pinch of salt and the pasta. Reduce the heat so the water does not boil over and cook the pasta according to the time given on the package.
In the meantime, heat the olive oil in the pan. Clean the courgette, cut away both ends and chop the rest into slices. When the oil is hot enough (you can test this by dropping one slice of courgette into the pan – if the oil starts to bubble, it’s hot), add the courgette, spice it with a pinch of salt and fry it gently for about 5-7 minutes. Then add herbs de provence, lemon juice and garlic (as much as you like). Make sure you have reduced the heat since garlic burns very fast and gets a awful bitter taste.
The pasta should be done now. Drain it with the kitchen sieve, and then add it to the roasted courgette. Stir the pasta until it’s mixed well, season to taste with herbes, garlic, lemon juice and salt and top it with the grated cheese. When the cheese is beginning to melt, it’s done!
Enjoy your meal!
Non-vegetarians: Roast some cooked ham with the courgette or enjoy your meal with slices of cooked turkey.