I did not have high expectations and it’s one of the best things I’ve cooked in months. It’s out of the Riverford box leaflet a couple of weeks ago, but the recipe said crème fraiche and I had some leftover single cream so I used that instead. About 422 calories per serving
For 2 people:
About 3 tbsp olive oil
500g courgettes
2 cloves garlic
Salt, pepper, lemon juice, 1-2 tbsp single cream (or crème fraiche)
Slice the courgettes thinly, I used a mandolin on a grater. Heat 2 tbsp of the oil in a decent saucepan (with a thickish bottom so it won’t burn). Cook on a low heat for 20 minutes with a pinch of salt, stirring every now and then to prevent it sticking. Chop the garlic cloves finely.
Put the pasta water on to boil in another pan.
Stir the garlic in to the courgettes, then keep cooking the courgettes and stirring for another 15 minutes while the water comes to the boil and the pasta cooks. If the courgettes look as if they will dry out or stick, add a splash of water.
At the end, season the courgettes, squeeze half a lemon over it, stir in the cream and combine well. Use a little of the pasta water to loosen if needed. Drain the pasta and serve.