The firm folds of orecchiette pasta are a texture treat with this silky sauce of garlic, chilli, lemon, sour cream, and Italian-style hard cheese. Tossed with chunks of charred baby marrow and handfuls of baby spinach. Mamma mia!
Grilled Courgette Orecchiette
Grilled Courgette Orecchiette
with a crunchy gremolata crumb & a sour cream sauce
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Lemon
- Lemons
- Onion
- Onions
- Orecchiette Pasta
- Panko Breadcrumbs
- Sour Cream
- Spinach
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Butter
- Water
TOAST THE SEEDS
Fill a pot for the pasta with salted water and allow to come to a boil. Place a pan (large enough to accommodate the pasta and sauce) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GRILLED BABY MARROW
Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 4-5 minutes until charred. Return to the bowl on completion, cover to keep warm, and set aside.
AL DENTE, DELICIOUS!
When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving ½ a cup of cooking water, and toss through some olive oil to prevent sticking.
GREMOLATA CRUMB
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Once foaming, toast the breadcrumbs for 2-3 minutes until golden, shifting as they colour. Transfer to a bowl and stir through the chopped mint and some Lemon zest to taste. Set aside for serving.
INDULGENT SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the grated garlic and chopped chilli (to taste), and sauté for 30-60 seconds until fragrant. Lower the heat slightly and whisk in the sour cream and 45ml of the pasta water. Allow to simmer for 3-4 minutes until thick and silky, stirring frequently. Stir through half of the rinsed Spinach, half of the grilled baby marrow, a squeeze of lemon, and three-quarters of the grated cheese until combined. Toss through the cooked pasta, season to taste, and remove from the heat. Gradually mix in some more pasta water if you prefer a slightly thinner sauce.
CREAMY GOODNESS!
Make a bed of the remaining Spinach and drizzle over a little oil. Smother in pasta, top with the remaining grilled baby marrow, and scatter over the gremolata crumb. Garnish with the remaining grated cheese, the toasted sunflower seeds, and any remaining lemon zest to taste. Enjoy!
TOAST THE SEEDS
Fill a pot for the pasta with salted water and allow to come to a boil. Place a pan (large enough to accommodate the pasta and sauce) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GRILLED BABY MARROW
Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 6-8 minutes until charred. Do this step in batches to avoid overcrowding the pan. Return to the bowl on completion, cover to keep warm, and set aside.
AL DENTE, DELICIOUS!
When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 1 cup of cooking water, and toss through some olive oil to prevent sticking.
GREMOLATA CRUMB
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Once foaming, toast the breadcrumbs for 2-3 minutes until golden, shifting as they colour. Transfer to a bowl and stir through the chopped mint and some Lemon zest to taste. Set aside for serving.
INDULGENT SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft. Add the grated garlic and chopped chilli (to taste), and sauté for 30-60 seconds until fragrant. Lower the heat slightly and whisk in the sour cream and 85ml of the pasta water. Allow to simmer for 3-4 minutes until thick and silky, stirring frequently. Stir through half of the rinsed Spinach, half of the grilled baby marrow, a squeeze of lemon, and three-quarters of the grated cheese until combined. Toss through the cooked pasta, season to taste, and remove from the heat. Gradually mix in some more pasta water if you prefer a slightly thinner sauce.
CREAMY GOODNESS!
Make a bed of the remaining Spinach and drizzle over a little oil. Smother in pasta, top with the remaining grilled baby marrow, and scatter over the gremolata crumb. Garnish with the remaining grated cheese, the toasted sunflower seeds, and any remaining lemon zest to taste. Enjoy!
TOAST THE SEEDS
Fill a pot for the pasta with salted water and allow to come to a boil. Place a pan (large enough to accommodate the pasta and sauce) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GRILLED BABY MARROW
Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 6-8 minutes until charred. Do this step in batches to avoid overcrowding the pan. Return to the bowl on completion, cover to keep warm, and set aside.
AL DENTE, DELICIOUS!
When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 1 cup of cooking water, and toss through some olive oil to prevent sticking.
GREMOLATA CRUMB
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Once foaming, toast the breadcrumbs for 2-3 minutes until golden, shifting as they colour. Transfer to a bowl and stir through the chopped mint and some Lemon zest to taste. Set aside for serving.
INDULGENT SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 5-6 minutes until soft. Add the grated garlic and chopped chilli (to taste), and sauté for 30-60 seconds until fragrant. Lower the heat slightly and whisk in the sour cream and 130ml of the pasta water. Allow to simmer for 3-4 minutes until thick and silky, stirring frequently. Stir through half of the rinsed Spinach, half of the grilled baby marrow, a squeeze of lemon, and three-quarters of the grated cheese until combined. Toss through the cooked pasta, season to taste, and remove from the heat. Gradually mix in some more pasta water if you prefer a slightly thinner sauce.
CREAMY GOODNESS!
Make a bed of the remaining Spinach and drizzle over a little oil. Smother in pasta, top with the remaining grilled baby marrow, and scatter over the gremolata crumb. Garnish with the remaining grated cheese, the toasted sunflower seeds, and any remaining lemon zest to taste. Enjoy!
TOAST THE SEEDS
Fill a pot for the pasta with salted water and allow to come to a boil. Place a pan (large enough to accommodate the pasta and sauce) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GRILLED BABY MARROW
Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 6-8 minutes until charred. Do this step in batches to avoid overcrowding the pan. Return to the bowl on completion, cover to keep warm, and set aside.
AL DENTE, DELICIOUS!
When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 1 cup of cooking water, and toss through some olive oil to prevent sticking.
GREMOLATA CRUMB
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Once foaming, toast the breadcrumbs for 3-4 minutes until golden, shifting as they colour. Transfer to a bowl and stir through the chopped mint and some Lemon zest to taste. Set aside for serving.
INDULGENT SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 6-7 minutes until soft. Add the grated garlic and chopped chilli (to taste), and sauté for 30-60 seconds until fragrant. Lower the heat slightly and whisk in the sour cream and 170ml of the pasta water. Allow to simmer for 4-5 minutes until thick and silky, stirring frequently. Stir through half of the rinsed Spinach, half of the grilled baby marrow, a squeeze of lemon, and three-quarters of the grated cheese until combined. Toss through the cooked pasta, season to taste, and remove from the heat. Gradually mix in some more pasta water if you prefer a slightly thinner sauce.
CREAMY GOODNESS!
Make a bed of the remaining Spinach and drizzle over a little oil. Smother in pasta, top with the remaining grilled baby marrow, and scatter over the gremolata crumb. Garnish with the remaining grated cheese, the toasted sunflower seeds, and any remaining lemon zest to taste. Enjoy!
Frequently Asked Questions
What is the preparation time for Grilled Courgette Orecchiette?
The preparation time for Grilled Courgette Orecchiette with a crunchy gremolata crumb & a sour cream sauce is between 30 and 50 minutes.
What is the total time required to make Grilled Courgette Orecchiette with a crunchy gremolata crumb & a sour cream sauce?
The total time required to make Grilled Courgette Orecchiette with a crunchy gremolata crumb & a sour cream sauce is between 40 and 60 minutes.
How many servings does Grilled Courgette Orecchiette provide?
4 servings
What are the main ingredients in Grilled Courgette Orecchiette?
Baby Marrow, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Lemon, Lemons, Onion, Onions, Orecchiette Pasta, Panko Breadcrumbs, Sour Cream, Spinach, Sunflower Seeds
What is the nutritional information of Grilled Courgette Orecchiette?
Calories: 965, Carbs: 130 grams, Fat: grams, Protein: 37.9 grams, Sugar: 15.4 grams, Salt: 515 grams
How do I prepare Grilled Courgette Orecchiette?
GRILLED BABY MARROW: Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 6-8 minutes until charred. Do this step in batches to avoid overcrowding the pan. Return to the bowl on completion, cover to keep warm, and set aside. AL DENTE, DELICIOUS!: When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 1 cup of cooking water, and toss through some olive oil to prevent sticking. GREMOLATA CRUMB: Return the pan to a medium heat with a drizzle of oil and a knob of butter. Once foaming, toast the breadcrumbs for 2-3 minutes until golden, shifting as they colour. Transfer to a bowl and stir through the chopped mint and some lemon zest to taste. Set aside for serving. TOAST THE SEEDS: Fill a pot for the pasta with salted water and allow to come to a boil. Place a pan (large enough to accommodate the pasta and sauce) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. CREAMY GOODNESS!: Make a bed of the remaining spinach and drizzle over a little oil. Smother in pasta, top with the remaining grilled baby marrow, and scatter over the gremolata crumb. Garnish with the remaining grated cheese, the toasted sunflower seeds, and any remaining lemon zest to taste. Enjoy! INDULGENT SAUCE: Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft. Add the grated garlic and chopped chilli (to taste), and sauté for 30-60 seconds until fragrant. Lower the heat slightly and whisk in the sour cream and 85ml of the pasta water. Allow to simmer for 3-4 minutes until thick and silky, stirring frequently. Stir through half of the rinsed spinach, half of the grilled baby marrow, a squeeze of lemon, and three-quarters of the grated cheese until combined. Toss through the cooked pasta, season to taste, and remove from the heat. Gradually mix in some more pasta water if you prefer a slightly thinner sauce.
What should be prepared from my kitchen to make Grilled Courgette Orecchiette?
Baby Marrow, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Lemon, Lemons, Onion, Onions, Orecchiette Pasta, Panko Breadcrumbs, Sour Cream, Spinach, Sunflower Seeds
How many calories does Grilled Courgette Orecchiette have?
965 calories
How much fat content does Grilled Courgette Orecchiette have?
grams
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