By Molly
Summer Courgettes, Orecchiette, Parmesan & Oregano
20 steps
Prep:10minCook:25min
when courgettes are in season you will find lots of different types available - and we like to take full advantage of them. for this dish we use the round green and yellow courgettes that you will find at most farmers markets or green grocers. of course, it works just as well with the green variety we’re more familiar with. courgettes in season will taste much better than those flown halfway around the world. at this time of year we often just prepare and eat our courgettes raw because you get to taste that subtle, sweet nuttiness.
Updated at: Sun, 14 Jul 2024 15:36:50 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
35
High
Nutrition per serving
Calories640.2 kcal (32%)
Total Fat32.9 g (47%)
Carbs71.3 g (27%)
Sugars7.9 g (9%)
Protein21.1 g (42%)
Sodium451.4 mg (23%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200°C/gas 6 and put a large pan of water on to boil.
Step 2
Place a heavy-based frying pan over a medium-high heat.
Frying PanStep 3
Prepare the courgettes by cutting the yellow ones into 5cm chunks on the diagonal.
KnifeStep 4
Cut the round green courgettes in half lengthways, then cut each half in half again at an angle.
Step 5
Place all the courgettes in a large bowl with the olive oil.
BowlStep 6
Season with salt and pepper and toss to coat.
Step 7
Your frying pan will be well and truly hot now.
Step 8
Heat some oil and cook the courgettes in batches, cooking the green courgettes cut side down until golden brown.
Step 9
Turn and cook the other cut side again until golden brown.
Step 10
Once cooked transfer to a roasting tray.
Baking sheetStep 11
Cook the yellow courgettes in the same way, transferring to the roasting tray when they're done.
Step 12
Add a little more olive oil to the frying pan, reduce the heat and fry the garlic for about 5 minutes, until lightly coloured.
Step 13
Add to the courgettes and then place the roasting tray in the oven for around 8 minutes, or until the courgettes are cooked but still have some bite to them.
Step 14
Once the courgettes are in the oven you can cook your orecchiette.
Step 15
Throw a big pinch of salt into your pan of boiling water and cook the orecchiette, following the instructions on the packet.
PotStep 16
Once cooked, drain the pasta, being sure to reserve some of the cooking water.
Step 17
Remove the roasting tray from the oven and place on the stove over a medium heat.
Step 18
Add the pasta and half the Parmesan and give it a good stir.
Step 19
Pour in just enough of the pasta water to loosen the dish, about 4 tablespoons.
Step 20
Give the tray a shake, tear in half the oregano and scatter it in, add salt and pepper and give it a final stir.
Notes
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