Yellow Courgette, Fennel and Thyme Penne
- Zephanie Cole
- Nov 9, 2015
- 2 min read
Hello Sunshine!
Did you know that the courgette is in fact a fruit? It is berry that springs from the zucchini flower and swells into all sorts of shapes, sizes and even colours. I think yellow courgettes are a fantastic way to liven up a salad, barbecue or plate of pasta. The vibrant colour is so uplifting and when infused with right herbs and spices, can truly transform a dish. They should not be overlooked or indeed overcooked, as this will drain them of flavour. For this dish, I have grilled them for minutes only and made sure they are cut into nice long strips, fully coating them in olive oil and thyme.
Ingredients:
Handful of Penne
2 Tbsp of Olive Oil
Half a Yellow Courgette
Half a Fennel Bulb
1 Clove of Garlic
Handful of Fresh Thyme
2 Sprigs of Rosemary
Pinch of Sea Salt
Pinch of Cracked Black Pepper
Generous Handful of Grated Parmesan
Handful of Unsalted Peanuts
Juice of Half a Lemon
Method:
Put a pan of water onto boil with a pinch of salt. Once bubbling add a handful of penne and cook according to the packet instructions, usually about eleven to twelve minutes. When the time comes, remove the penne a minute or so before to get them al dente.
Place a frying pan onto a medium heat and add olive oil, sliced yellow courgette, fennel, nuts, crushed garlic and the sprigs of rosemary. Cook the ingredients for about five to six minutes, turning the vegetables from time to time so they brown ever so slightly on each side and soften.
When the penne is ready, drain the water away and add to the frying pan. Keeping the pan on the lowest heat, stir the penne in and add more oil and seasoning if necessary.
Serve immediatley with a garnish of fresh thyme, lemon juice and plenty of parmesan.
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