The MOTH & I are not green thumbs. However love fresh herbs. So we have started with a beautiful Basil. If Basil behaves he may get a little Sister Corri(ander).
We were given a brilliant recipe which called for fresh Basil, instead of grabbing a cut bunch decided on the actual plant. For my Gluten free blog friends this if perfect. Using Zoodles or courgettes for my French friends.
Zucchini & Lemon Pasta (Zoodles)
3 – 4 zucchini spiraled into zoodles or 400g linguine or spagetti
Plus 2 grated zucchini if using pasta (optional)
3 tbsp olive oil, plus extra to drizzle
1 garlic clove, finely chopped
zest 1 unwaxed lemon & juice
large pinch crushed chillies (optional)
Parmesan as desired
handful basil leaves, torn
1. Steam/cook zoodles until nearly done. If using pasta cook per instructions, then drain quickly so some cooking water is still clinging to the strands (keep a bit of extra pasta water in a cup – maybe ½ cup).
2. Tip back into the cooking pan with the grated zucchini, olive oil, garlic, lemon zest & juice, chillies and most of the basil. Season generously, then use tongs to toss everything together, add enough pasta water so it’s not dry. Scatter with remaining basil leaves and add an extra drizzle of oil, if you like.
3. You can add extra parmesan & mix through. Or add seafood or chicken too, marinara mix is great through it.
Until next time Happy Stitching ❤ Debbierose xoxo