A perfect dish to greet the summer season with the last cherry tomatoes and courgettes from the garden.
Simple and tasty, it is an ideal recipe for a light, creamy and fresh lunch thanks to the addition of lemon zest.
Try it for yourself!
Ingredients for two:
- 200 g Orecchiette
- A dozen cherry tomatoes
- One medium courgette
- One garlic clove
- Chopped parsley
- Salt to taste
- Pepper to taste
- A generous dollop of Greek feta cheese (or ricotta)
- Extra virgin olive oil
- Plenty of lemon zest 🍋
Method
In a frying pan let a clove of garlic brown in a little oil.
Remove it and add the chopped courgette.
Season with salt and pepper and cook on a high flame for a few minutes.
Then add the halved cherry tomatoes and a little hot water.
Cook until the liquid is absorbed.
Once ready, we plunge the orecchiette into the frying pan.
Off the heat, add the crumbled feta cheese and a drop of cooking water.
Add the chopped parsley and stir until the pasta is creamy.
We serve and finish with lots of lemon zest and a nice grinding of pepper.
We are ready to enjoy!