Health

Nigel Slater’s recipe for bucatini with spinach and courgettes


A quick pasta supper with summertime vegetables and crème fraîche.

Wash 200g of youthful spinach leaves. Even though the leaves are even now damp, put them in a saucepan, protect tightly with a lid and allow them prepare dinner over a reasonable warmth for a moment or two, just until eventually the leaves are starting up to wilt. Lift the lid and change them in excess of with kitchen area tongs, then cook for a additional minute until tender and emerald environmentally friendly.

Straight away plunge the leaves into iced water, then squeeze out most of the h2o with your fingers. Roughly chop and established apart.

Provide a significant, deep pan of h2o to the boil. Salt it generously, then use it to cook 200g of bucatini, spaghetti or similar slender pasta until al dente.

Peel and crush a clove of garlic. Cut a massive courgette in fifty percent lengthways, then in 50 percent again and then into thin slices. Cook dinner until translucent in a minor olive oil in a shallow pan – about 10 minutes. Increase the garlic. When the courgettes commence to soften, just after 4 or 5 minutes, and the garlic has turned pale gold clear away from the pan and drain on kitchen area paper.

Wipe the pan, then include 200g of crème fraîche and warm carefully over a moderate warmth. Increase 150g of frozen peas and then the chopped spinach.

Drain the pasta, leaving 2 tbsp of cooking water at the rear of with the pasta. Add the pasta and the reserved h2o to the vegetable sauce and toss carefully then divide involving 2 bowls. Serve with a minimal grated parmesan or pecorino and a lemon 50 percent for squeezing. Plenty of for 2.

If you are utilizing refreshing peas, then cook dinner them in a tiny boiling, lightly salted h2o just before including to the courgettes.

As the younger marrows occur into season, this is a good way to use them. The pores and skin is thicker than that of a courgette, so eliminate it with a vegetable peeler in advance of slicing.

Comply with Nigel on Twitter @NigelSlater

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