Spaghetti With Courgettes, Rosemary & Mascarpone
Photography: JAMES MURPHY
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Spaghetti With Courgettes, Rosemary & Mascarpone

This is one of those Italian pasta recipes that’s so simple you can’t believe how good it tastes when you check the ingredients. It's remarkable how a few basic ingredients can create such a sensational flavour.
Photography: JAMES MURPHY
Serves
4
Total Time
50 Minutes
Ingredients
4 tbsp of olive oil
600g of courgettes, grated
1 garlic clove, chopped
Zest of ½ unwaxed lemon
1 tsp of chopped fresh rosemary leaves
¼ tsp of chilli flakes
90g of mascarpone
50g of Pecorino or Parmesan cheese, grated
400g of spaghetti
Salt & black pepper
Method
Step 1

Heat the olive oil in a large pan and add the grated courgettes, garlic, lemon zest, rosemary and chilli flakes.

Step 2

Cook gently over a medium-low heat for 20-25 minutes until the courgettes are very soft.

Step 3

Stir in the mascarpone and two-thirds of the cheese, then taste and season with salt and plenty of pepper

Step 4

Cook the spaghetti in salted boiling water according to the packet instructions. Drain, add the pasta to the courgette sauce and stir well to combine.

Step 5

Serve topped with the remaining grated cheese and freshly ground black pepper.

Extracted from Rick Stein's Simple Suppers (BBC Books, £28). Photography by James Murphy.

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