Courgette (zucchini) & Lettuce pasta

I got a new cookery book in the post on Friday: Marcella Cucina. Its a second hand copy and came with post-it notes sticking out the top, presumably marking the previous owners favourite recipes.

It’s a fab book. I managed to cook three dishes from it yesterday and the recipe below is an adaptation of one of them that I made for lunch today.

Most of the ingredients I had left over from yesterday’s cooking .

I chopped half a smallish onion and a few cloves of garlic. I had a couple of small lettuces which I shredded and half a large Courgette cut longways into four and then crossways about a centimetre thick.
Put 200g of  pasta on to cook.
Heat some olive oil in a wide bottom pan and add the onion. Let it soften for a few minutes then add the garlic and let it colour slightly. Then add the courgette and lettuce and let them fry for a minute or two.  Add half a tin of tomatoes (preferably San Marzano)  and crush them into a sauce with some salt & pepper and add a splash of white wine if you have some.  Let it simmer until the pasta is done.  Drain the pasta and mix into the sauce with some roughly chopped basil and some grated Parmesan cheese.  Maybe a last drizzle of olive oil on top.

Happy eating.

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