If I was forced to choose a favourite pasta shape, it is possible that the winner would be linguine. Then it would also get double points for either being fresh or wholemeal. The texture of fresh pasta is too good, being all unctuous and slippery, while the integrale (wholemeal) has more bite and strength to it. Then to add one of my favourite vegetables and it is like pole-dancing. The zucchini needs to be cut into thin strips to mimic the pasta. This will ready in no time. Maximum 3 minutes to cook the vegetables. I like my vegetables to be al dente. However if I am cooking integrale linguine, I would cook the vegetables a little longer to make them softer. Conversely, with fresh pasta I would cook a fraction under al dente. The contrasting texture finishes it off superbly.
Serves 2
Linguine, decent handful
Olive oil
Zucchini, 2 pieces 4 cms long
Red onion, half
Garlic, 1 clove
Anchovy, 1 (optional vegetarian)
Lemon rind of half lemon
Chilli
Herbs such as chives, basil, parsley
Bring a pot of salted water to the boil, and when ready, add the pasta and cook according to the timing suggested on the packet.
To prepare the sauce, slice onion length ways and the zucchini into thin strips. Finely dice the garlic (or grate with a microplane). Add the oil, garlic and anchovy to the saucepan. After a minute, add the onion and zucchini. After two minutes, depending on the thickness of the vegetables, it should be ready. Add the herbs, chilli and lemon rind. Stir through and rest until the pasta is ready. After the pasta has drained, mix the vegetables and pasta well. Serve separately grated parmesan.
Filed under: In 15 minutes, Recipes , anchovies, lemon, linguine, pasta, vegetarian, wholemeal pasta, zucchini
