Summer courgettes with malloreddus, parmesan and oregano
- Published: 30 Jun 24
- Updated: 30 Jun 24
This courgette recipe from chef Ben Tish combines the seasonal veg with Sardinian pasta, parmesan and oregano for a quick and filling summer dinner.
Ben says: “A vibrant plate of pasta inspired by the frugal cuisine of Sardinia. As is so often the case, a few simple, well chosen ingredients can make for a deliciously satisfying bowlful. In this recipe the courgettes are carefully fried in olive oil to get a good depth of flavour. I often serve them with meat or fish dishes, sprinkled with a squeeze of lemon juice and some sea salt.”
Not heard of malloreddus? “Malloreddus, or gnocchetti sardi, is a small gnocchi-shaped dried pasta from Sardinia, often lightly coloured with saffron,” says Ben. “If you can’t find it, any other small dried pasta, such as orzo, will do.”
Recipe taken from Mediterra by Ben Tish (Bloomsbury £26) and tested by delicious.
-
Serves 4 -
Hands-on time 15 min
Nutrition
- Calories
- 529kcals
- Fat
- 20g (4.5g saturated)
- Protein
- 20g
- Carbohydrates
- 65g (6.1g sugars)
- Fibre
- 5.6g
- Salt
- 0.3g