I know it is not Monday, but I wanted to give you plenty of time to prepare for Meatless Monday.  As you are going to want to make this recipe of Pasta with Courgette Sauce and Spinach Balls.   It is so good, and a great way to use an abundance of zucchini.

Pasta with Courgette Sauce and Spinach Balls

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 kinds of pasta, 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 alongside for dipping!

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Pasta with Courgette Sauce and Spinach Balls


1 recipe of [Spinach Balls|http://chezus.com/2013/02/04/spinach-balls/]

400 grams rigatoni

4 garlic cloves, thinly sliced

1 teaspoon red chili flakes

1/2 lemon zest

8 tablespoons olive oil

2 medium zucchini, washed, dried and finely grated

kosher salt to taste

black pepper to taste

How To:

In a saucepan of boiling water, cook the pasta until al dente.

Drain, reserving 1/8 cup of cooking water.

Fry the garlic and chili in the olive oil for 1 minute. Do not brown the garlic or it will become bitter.

Add the grated zucchini, stir, and cook for 5 minutes over low heat. The zucchini will become soft and start to blend together.

Stir in the lemon zest.

Season with the salt and pepper to taste.

Cook for another 3 – 5 minutes until creamy.

Remove from the heat and toss with the pasta and reserved cooking water.

Add the spinach balls.




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