Casarecce with zucchini, rocket and chilli oil

Serves 2

Ingredients: 

160g dried casarecce, or other short pasta shape
2 medium zucchini (courgette), sliced about 3-4mm thick in rounds 
1/4 cup evoo
3 cloves garlic, peeled and sliced 
A handful of basil leaves (optional, if you have them) 
2 cup large leaf rocket, chopped (about 1 bunch)
1/2 cup shaved parmiggiano Reggiano, loosely packed
1/2 Lemon, zest and juice 
Chili oil
Salt and black pepper

Method:

1.    Cook the dried pasta in boiling salted water according to the package instruction but if using casarecce it’s probably 10-12 minutes.  When the pasta is finished cooking, reserve about 150ml of the pasta cooking water and then drain the rest.

2.    In a wide sauté pan set over medium high heat, add the the olive oil and the zucchini rounds and fry until the zucchini is very golden brown and is quite soft.  At this stage, add in the basil leaves and the garlic and let them sizzle for about 30 seconds before adding in the cooked pasta and the pasta water.  Turn the heat to high and continue cooking until the pasta water reduces down to “coat” the pasta and make it glossy.

3.    Turn the heat off and add the lemon zest, juice, rocket and shaved parmiggiano.  Toss together and let the heat of the pasta wilt the rocket.  Taste for seasoning and adjust with salt and black pepper.

4.    Divide onto two plates and drizzle with Chili oil.