- Spaghetti
- 10 slices courgette
- 10 cloves garlic
- Parsley
- Crumbled feta
- Panko breadcrumbs
- 75mls virgin olive oil
- 25mls ice water
- 100mls chicken stock
- Garlic oil
- Salt, Pepper and bonito to taste
- To serve: butter, freshly chopped mint, lemon juice
Athinagoras Kostakos
11th July 2018
Spaghetti with feta, mint, courgettes and garlic
Courgettes (also known as zucchini) are a delicately flavoured squash vegetable. This spaghetti pasta recipe is perfect summer food - just adjust the quantities depending on how many servings you need.
Ingredients
Method
To make the Garlic Parsley Paste:
Take 10 cloves of garlic and place in a blender with a bunch of parsley - ensure you remove the thick stalks of the parsley.
Blend with 75ml of virgin olive oil, and 25ml of ice water, into a smooth paste. Season to taste with salt, pepper and bonito.
To make Courgette (Zucchini) Spaghetti:
In a pan, use a little olive oil to lightly cook ten courgette slices on a medium to high heat. Add a splash of garlic oil and approximately 100ml chicken stock.
Bring this to a gentle simmer, take a tablespoon of the garlic parsley paste and add to the pan. Season to taste with salt and bonito.
Cook the spaghetti to al dente and add to the sauce on a low heat. You can thicken the sauce to the required thickness by using a roux.
Finish the spaghetti in the pan with a few cubes of butter, freshly chopped mint and a little lemon juice.
To plate the dish:
Place the spaghetti in a pile and top with fresh mint, crumbled feta and Panko breadcrumbs that have been toasted with garlic oil.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.