Zucchini & Marjoram Pasta
Method:
Chop the zucchini into rounds and put them in a heavy-bottomed pan with plenty of olive oil, in a single layer; use a bigger pan or work in batches if needed. Sprinkle with a little salt and cook on medium heat until they brown and caramelise. Add the white wine and cook for a few minutes. Chop the garlic and add it to the pan with the marjoram and boiling water, then cook until the zucchini is soft and the liquid has reduced. Add the lemon zest, season with salt and pepper and stir in the cream if using. Cook the pasta in salted water, drain and save half a cup of cooking water. Add the pasta and cooking water to the zucchini and mix through. Serve with parmesan.
Ingredients:
- zucchini 10 (pieces)
- olive oil 5 (tbsp)
- salt 1 (pinch)
- white wine 120 (ml)
- garlic 2 (cloves)
- dried marjoram 2 (tbsp)
- lemon zest 1 (pieces)
- black pepper 1 (pinch)
- cream 120 (ml)
- pasta 500 (g)
- parmesan cheese 1 (pieces)