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Courgette & Saffron Pasta By Claire Birch

Claire is well known for her love of cooking with all veg, but this is her favourite recipe for seasonal courgette and it works particularly well with tender baby courgette.

Method
In a saute pan, heat the olive oil and garlic slices until golden, just very very slightly caramelised. Add the courgette slices and stir until they are starting to brown but still firm. Add water, salt and saffron. Over a low heat, leave to simmer until the courgette is soft. Tong through pasta of your choice. To serve, sprinkle the flat leaf parsley over.

Ingredients
A glug of olive oil
2-4 garlic cloves, thinly sliced not finely chopped
Several small courgette, sliced into discs
A cup of water
A pinch of salt
A pinch of saffron
Pasta of your choice.

Serves 2. (Kitchen Garden cooking 19 July 2008.)

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