This classic combination of Greek cheese and courgettes crops up again in a simple pasta dish that is perfect for lunch all year round. Eat cold in the summer, or warmed through in the winter to melt the cheese into a soft, delicious sauce.
Serves 2
1 courgette
a fistful of fresh mint, plus extra to garnish
a fistful of fresh parsley
1 tablespoon oil
zest and juice of 1⁄2 a lemon or 1 tablespoon bottled lemon juice
1 fat clove of garlic, peeled
50g Greek cheese (goat’s cheese or feta)
100ml natural yoghurt, plus a little extra to taste
70g fresh or frozen green beans, trimmed
160g pasta
Preheat the oven to 180°C/350°F/gas 4. Chop off the stalk and end from the courgette. Dice and toss into a shallow roasting tin.
Pop the mint and parsley into a teacup and chop finely with kitchen scissors. Pour the oil over the herbs, add the grated lemon zest, squeeze in the juice and press in the garlic. Stir well and pour over the courgette in the roasting tin, shaking to coat it in the mixture. Pop the dish into the preheated oven for 30 to 40 minutes to roast.
When the courgette is cooked, tip out into a bowl, pouring in all of the juices from the roasting tin. Crumble the cheese over the roasted courgette, and mash roughly with a fork. Stir in the yoghurt, and set to one side.
Bring a pot of water to the boil and put in the spaghetti. Cook according to the packet instructions – usually simmering for around 8 to 10 minutes. After about 4 or 5 minutes, add the green beans to the pot, crank the heat up and cook them in with the pasta until soft but still a vibrant green.
Drain the spaghetti and green beans, and tip the cheesy courgette sauce in. Mix well to coat, adding extra yoghurt if you want a runnier sauce. Serve in deep comforting bowls, with additional mint leaves to garnish.
Tip: If you are short of time or don’t want to use the electricity/gas for roasting, simply grate the courgette instead of dicing it, mix with the rest of the roasting marinade ingredients and let them sit together whilst the pasta cooks. The flavour will be less intense but still utterly delicious – and super quick!
‘Creamy Greek Cheese And Courgette Pasta’ from A Girl Called Jack by Jack Monroe.
Twitter: @MsJackMonroe Facebook: www.facebook.com/agirlcalledjack