Green Slime and Pasta
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.