Description
A delicious and savory homemade pasta dish featuring caramelized courgette (zucchini) sautéed with garlic, tossed with tender fresh pasta made from scratch. Finished with optional Parmesan cheese and toasted pine nuts for added richness and texture, this comforting meal is perfect for a flavorful weeknight dinner.
Ingredients
Scale
Pasta Dough
- 2 cups All-purpose flour (Sifted for a light texture)
- 2 large Eggs (For binding the flour)
- 1 teaspoon Salt (Enhances flavor and strengthens gluten)
Courgette Topping
- 2 medium Courgette (zucchini) (Sliced and caramelized)
- 2 tablespoons Olive oil (For sautéing the courgettes)
- 2 cloves Garlic (Minced for flavor)
Garnish and Serving
- 0.5 cup Parmesan cheese (Optional, for serving)
- 0.25 cup Pine nuts (Toasted for garnish)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the sifted flour and salt. Create a well in the center and crack in the eggs. Beat the eggs gently and gradually incorporate the flour from the edges into the eggs until a rough dough is formed.
- Knead and Rest: Turn the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten, making it easier to roll out.
- Caramelize Courgettes: While the dough rests, slice the courgettes evenly. Heat olive oil in a skillet over medium-high heat, then add the courgette slices. Cook them undisturbed until golden and caramelized on one side, then toss and continue cooking until they soften. Add minced garlic and sauté briefly until fragrant but not burnt.
- Roll and Cut Pasta: After resting, roll out the pasta dough on a floured surface to your desired thinness. Cut into preferred shapes such as ribbons or squares. Ensure shapes are similar in size for even cooking.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes until al dente. Fresh pasta cooks much faster than dried, so watch carefully.
- Toss Pasta with Courgettes: Drain the pasta, reserving some pasta cooking water. Add the cooked pasta to the skillet with caramelized courgettes. Toss together, adding reserved pasta water gradually to loosen the sauce and help it cling to the pasta.
- Add Parmesan and Garnish: If desired, sprinkle in Parmesan cheese and toss until it melts into the pasta and courgette mixture, creating a creamy coating. Remove from heat and garnish with toasted pine nuts for a crunchy texture.
- Serve: Serve the pasta warm, optionally garnished with fresh herbs such as basil or parsley for added freshness and color.
Notes
- Use freshly grated Parmesan for best melting and flavor.
- Resting the dough is crucial for an easy roll-out and tender pasta.
- To toast pine nuts, dry roast them in a skillet over medium heat until golden and aromatic, about 2-3 minutes.
- Adjust the amount of garlic to your preference.
- If dough feels sticky, dust with additional flour sparingly to avoid tough pasta.
- Fresh pasta cooks quickly; do not overcook to maintain texture.
