Okay, I know it is not Monday, but I wanted to give you ample time to prepare for Meatless Monday. You want to make this recipe of Pasta with Courgette Sauce. Trust me!
I am always on the lookout for new and exciting veggie inspired dishes, and the Antonio Carluccio cookbook has been fulfilling us every time the past month. I cannot go on enough about how amazing this cookbook is. Really, it is my new favorite go to for fresh Italian cooking.
Spinach balls have been gracing our table very often since the arrival of this amazing book. Then I discovered the recipe for Courgette (zucchini) Sauce, and the two are a marriage made in heaven. Trust me, once you try this creamy, but dairy free (I have adapted it to be) sauce, you will be enjoying it as much as we have been. Simplicity is key to this recipe. Fresh zucchini is finely grated, then mixed together with lots of garlic, chili flakes and olive oil. I opted not to use Parmesan, which was a fine decision as the sauce still came out creamy. The finely grated zucchini melts into the olive oil to create a sauce which clings onto every piece of pasta. Don’t forget the spinach balls!
Don’t limit this sauce for this recipe alone. It is great tossed with different pastas, as well as served with grilled salmon and chicken. I simply grilled the fish or chicken, then spoon a small amount of sauce over the top; be sure to serve the extra sauce along side for dipping!