Zucchini (Courgette) ‘Surprise’ Pasta

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zucchini (courgette) ‘surprise’ pasta
From ‘5 Ingredients 10 Minutes’ Print Book page 148
From Stonesoup
serves 1

This is one of those recipes that can scale up really easily so I’ve given the quantity for one. If you’re cooking solo you can freeze the leftover noodles for another day. I’d recommend dividing them into single serving portions first.

If you’re not in the mood for pasta I highly recommend cooking the zucchini like this and tossing through some basil or fresh mint to serve as a side dish. I made some to serve with steak for my carnivore Dad and brother last week and they agreed that it was very yummy and even gave it the ‘best zucchini ever’ wrap.

100g (3oz) fresh hokkien or singapore noodles
2 zucchini finely sliced into coins
1 egg yolk
1 handful parmesan cheese, grated + extra to serve
2 sprigs basil, leaves picked & torn

Boil the kettle and get a large frying pan on a high heat. Place the noodles in a heatproof bowl and cover with boiling water.

Heat 1-2T everyday olive oil in a large frying pan over a very high heat. Add zucchini and reduce heat to medium high. Cook stirring occasionally and leave the zucchini to the ‘tenderness fairy’, as Nigel Slater calls it.

[I know, I know. I’m obsessed. I promise – no more references to my new favourite food scribe]

When the zucchini is lovely and tender, drain the noodles and return to the heatproof bowl. Stir through egg yolk, cheese, zucchini and basil and season. Stir again until the cheese is melted and the sauce is glistening and silky.