Hi SuperForest
So, after enjoying the flowers, my beloved zucchini have borne fruit (and it turns out that zucchini are, like tomatoes, technically fruit rather than vegetables, as they develop from flowers and contain the seeds for the next generation):
And they’re a key component of simple and delicious spicy zucchini linguine!
chop the zucchini, together with a chili, a couple of garlic cloves and a tomato:
Then fry up the zucchini for a few minutes in some nice olive oil, until they shrink down (losing a fair amount of water) and start to turn golden. In the meantime, stick some linguine (or spaghetti) on to cook (I don’t have great “al dente instinct” – so, in lieu of this, I add a good handful of salt to the water and genuinely do watch the clock for the cooking time it says on the packet – take the pasta off the heat at exactly [11] minutes, or whatever it says, not more, and you shouldn’t be too far wrong):
Add the chillies, garlic and tomato and stir it up:
Grate on a helping of parmesan, with vigour:
As Gordon Ramsay would say: Done!
Tasty tasty – and adjustable (more chilli, no tomato, more garlic! more garlic! good for the heart AND yummy) to your taste. If you like pasta, then check out SuperForester April’s broccoli recipe – one of my favourites and affectionately referred to by my flatmate as “broccoli surprise” – the surprise being that the ‘sauce’ is nothing but broccoli and it’s delicious. And I’m informed (by the parental helpline) that it’s not too late to put some garlic cloves in pots, keep them in dry conditions, and over the autumn they’ll start to germinate, ready for a new garlic harvest in the winter.
Love
P
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