This is an odd one – when Mum first suggested this to me, I thought it wouldn’t work, taste wise. We find it useful to serve at nice meals, like when people come round – it looks complicated when on the plate, but really, it just takes a bit of preparation. This will serve two.
200g Pasta (we use Promin short spaghetti but anything low protein is fine – don’t use normal pasta)
Juice of half a lemon
Four courgettes
6 dessert spoons of double cream (3 spoons is 1/2 exchange)
A little oil
A saucepan
A frying pan
A vegetable peeler
Start boiling some pasta water (we find adding a little salt and oil to the Promin pasta water stops it sticking). While you are waiting for it to heat up, slice the courgettes lengthways. This means from top to bottom along the length. When you are done, you will have an enormous pile of courgette. Don’t worry. It reduces a LOT. Start frying the courgettes in the oil in the frying pan. This can be a little awkward at first since there’s so much but persevere. Add the pasta to the water. When the courgette has reduced dramatically and is very soft, add the lemon juice and turn the heat right down. Add the double cream and stir it all together. Your pasta should be done, so divide into two bowls, stir the pasta and sauce together and serve.
PKU Cookery 