Green Slime and Pasta

Posted in - Lunch / Dinner & Vegetarian on August 22nd 2014 2 Comments

or courgette, garlic, lemon and parmesan pasta.  The green slime persuaded my son to eat it!  He asked me if it was REALLY green slime and I said yes.  I think if I had told him the truth he may not have eaten it!  He even told me it was absolutely delicious.  We have courgettes and marrows (overgrown courgettes) in abundance.  This is a great way to use them up, freezes well and is creamy courgette without the cream.


80mls olive oil
900g/2lb courgettes, roughly chopped
6 large whole garlic cloves
1 tsp Maldon Sea salt or equivalent
20g/0.7oz grated parmesan plus extra for final sprinkling
1 tbsp lemon juice, and more according to taste

1.  Put the olive oil in a heavy based pan over a low heat and add the courgettes, salt and garlic.
2.  Let this slowly soften which will take half an hour or so, until it is mush.
3.  Add the parmesan and lemon.  Season to taste, adding more if necessary.
4.  Set aside until needed, and serve on pasta.


As of now (2) people have had something to say...

  • Gabrielle Pilot - Reply

    August 22, 2014 at 11:52 am

    Hello Victoria,
    I love getting & trying out your excellent recipes. They’re always a huge success back in your Mum’s old country Quebec.
    My only problem is converting your “grams” etc. to oz. & lbs.
    We did semi convert to metric (distances etc.) but not wts.
    I therefore, out of laziness, just guess the proportions you speak of. It works most of the time!
    cheers, Gabrielle

    • Victoria Straker - Reply

      August 22, 2014 at 1:41 pm

      Hi there, sorry I forgot that time, it is because in my book I have been told to take the ounces away as they just want grams, so I am getting back in that habit. In my book there will be a conversion table, which I will add to the blog as well as that’s probably the fastest way. Mum had a lovely time seeing you!
      Love Vicky x

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