Recipe: Lemon, Courgette & Kale Pasta

We all have that one dish in a restaurant that we always order, no matter what. Whilst in most places I do try to order something different each time, in Bella Italia I always, always go for the Pollo Siciliana.  Pasta tubes with chicken, courgette, and spinach in a creamy tarragon and lemon sauce, it’s zingy, indulgent and totally yummy. I always say I’ll try something else but I find it pretty irresistible!

 photo Lemon Courgette Pasta_zpsz0vx7np3.jpgIt’s also a dish I find myself craving quite often, but eating out costs pennies and this gal is saving for a wedding after all – so I made it myself. This one isn’t *quite* the same as the original, but it’s super quick to make and satisfies the craving. I’ve cut out the chicken to make it meat-free, and switched out the spinach for kale as I prefer the texture. I’ve also added peas to up the veg content. The result is a dish that’s super zingy with lemon and packed full of veg. I’ve kept the flavour intense by slowly frying garlic and dried tarragon, adding a splash of white wine and using the best quality pasta I could find. It’s relatively guilt-free too – with the cream limited to a single splash and no cheese added. The perfect mid-week meal!

 photo Green Vegetable Pasta with Lemon White Wine Sauce 5_zpsbglqmto5.jpg

 photo Green Vegetable Pasta with Lemon White Wine Sauce 5_zpsbglqmto5.jpg
Recipe (Serves 1)

  • 50g good quality pasta
  • 1 medium courgette
  • 2 handfuls kale, thick stems trimmed and discarded
  • 1 handful frozen peas
  • 1 lemon, zest and juice
  • 1 garlic clove
  • 1/2 tsp dried tarragon
  • Pinch dried chilli flakes
  • Splash of white wine
  • Splash of cream (double or single works fine – as does creme fraiche, mascapone etc)

First up, slice the courgette thinly (around the thickness of a £1 coin). Fry in a little olive oil with some black pepper until starting to soften, then set aside. In the same pan add a little more olive oil, turn the heat down as low as possible and add the crushed garlic clove, the tarragon and the chilli. Allow to cook slowly for around 10 minutes, adding the lemon zest halfway through, whilst you boil the pasta and steam the kale.

Once the pasta is cooked, drain and reserve a mug of the pasta water. Turn the heat up on the garlic and add the wine, before allowing to almost fully evaporate. Add in the pasta, steamed kale, peas and courgette, along with the lemon juice and plenty of black pepper. Toss together until the peas and defrosted and warmed through, adding pasta water if necessary to loosen. Stir through a splash of cream, and serve immediately. Ideally with a glass of wine and your favourite TV series.

 photo Green Vegetable Pasta with Lemon White Wine Sauce 2_zpsynlmk1na.jpg

 photo Green Vegetable Pasta with Lemon White Wine Sauce 4_zps88jc76na.jpgCourgettes are one of my favourite summer vegetables, and this is a great way of using them up. Next on my list is this recipe from Half Baked Harvest.

Do you have a go-to meal when eating out, or do you prefer to try something new?