Introduction
This delightful pasta dish combines the flavors of grilled courgettes, fresh herbs, and creamy feta cheese, creating a light yet satisfying meal. The addition of chickpeas offers protein, while the zingy lemon and fresh chili provide a refreshing kick. Perfect for a warm day, this recipe is simple and can be prepared in advance, making it ideal for gatherings or meal prep.
Detailed Ingredients with measures
150g dried farfalle pasta, or a similar-sized shape of your choice
2 courgettes
Olive oil
1 bunch of spring onions
½ a fresh red chilli
½ a bunch of fresh mint or basil (15g)
1 lemon
1 x 400g tin of chickpeas
50g feta cheese
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yield
Serves 4
Detailed Directions and Instructions
Step 1: Cook the Pasta
In a large pan, bring salted water to a boil and then add 150g of dried farfalle pasta, or another similar-sized pasta shape. Cook according to the package instructions until al dente. Once cooked, drain the pasta and allow it to cool.
Step 2: Prepare the Courgettes
Place a large griddle pan on high heat. Take the two courgettes and slice them thinly in lengthwise strips. Lightly rub the slices with a small amount of olive oil. Grill the courgette slices for 1 to 2 minutes on each side, or until they are tender and have grill marks. You may need to do this in batches to avoid overcrowding the pan. If not serving immediately, these grilled courgettes can be stored in the fridge, covered, overnight.
Step 3: Prepare the Spring Onions and Chilli
Wash and trim the spring onions, then finely slice them. If you prefer less heat, deseed and finely slice the fresh red chilli. Place both the spring onions and chilli on a serving platter. Roughly chop the fresh mint or basil (15g) and mix it with the sliced spring onions and chilli. Keep a few small, decorative herb leaves aside for garnishing later.
Step 4: Combine Ingredients
Halve the lemon and squeeze its juice over the vegetable mixture on the platter. Add 1 tablespoon of olive oil to the mixture as well. Drain the 400g tin of chickpeas and scatter them on the platter along with the grilled courgette and cooled pasta. Season the mixture generously with salt and pepper, and toss everything together to combine well.
Step 5: Add Feta and Serve
Crumble 50g of feta cheese over the top of the tossed salad. Finally, sprinkle the reserved herb leaves for a finishing touch. Serve the dish at room temperature or chilled.
Notes
Storage
The grilled courgettes can be made in advance and kept in the fridge, making this a great dish for meal prep.
Vegetarian Option
This recipe is vegetarian-friendly; it can also be modified to be vegan by omitting the feta cheese or replacing it with a vegan alternative.
Serving Suggestions
Serve this dish as a main course or as a side dish. It pairs well with grilled chicken or fish for a complete meal.
Cook techniques
Cooking Pasta
To cook pasta perfectly, use a large pot of salted water, bringing it to a rolling boil before adding the dried pasta. Follow the package instructions for cooking time, usually around 8-12 minutes depending on the shape. Drain using a colander but reserve some pasta water in case you need to adjust the consistency of your dish later.
Griddling Courgettes
To achieve a delicious char on courgettes, slice them lengthways into thin strips. Rub a small amount of olive oil to prevent sticking and enhance flavor. Preheat a griddle pan on high heat and place the courgette slices on it for 1 to 2 minutes per side until tender and grill marks appear. If grilling a large batch, do it in smaller portions to ensure even cooking.
Slicing Spring Onions and Chilli
For optimal flavor release, wash and trim spring onions, then slice them finely. When handling fresh red chilli, you may deseed it to reduce heat, then slice it thinly. Combining these in a serving platter can offer a fresh crunch to your dish.
Juicing a Lemon
To get the most juice from a lemon, roll it on the countertop under your palm to break down the internal fibers. Cut the lemon in half and squeeze over ingredients directly, or use a citrus juicer to maximize juice extraction.
Combining Ingredients
After preparing your ingredients, gently toss together the pasta, grilled courgettes, chickpeas, chopped spring onions, chili, and herbs. Drizzle with olive oil and lemon juice for added flavor before mixing thoroughly to ensure an even distribution of all components.
Crumbling Feta Cheese
To crumble feta cheese effectively, use your fingers or a fork to break it into small pieces. This will help it evenly distribute across your dish, adding bursts of creamy flavor.
FAQ
Can I use a different type of pasta?
Yes, you can substitute with any similar-sized pasta shape you prefer, such as penne or fusilli.
What can I use instead of courgettes?
You could use other vegetables like bell peppers or eggplants as alternatives to courgettes for grilling.
How can I store leftover grilled courgettes?
Store leftover grilled courgettes in an airtight container in the fridge, and they should keep well for up to 2 days.
Can I omit the chilli if I don’t like spicy food?
Yes, you can completely omit the chili or use a milder pepper to control the heat level.
What can I use instead of feta cheese?
If you’re looking for alternatives to feta, you could use goat cheese, ricotta, or even a non-dairy option like crumbled tofu mixed with nutritional yeast for a vegan substitute.
Conclusion
This vibrant pasta dish combines the delightful flavors of chargrilled courgettes, chickpeas, and fresh herbs, topped with crumbled feta cheese. It’s a refreshing and nutritious option that brings together simple ingredients for a delicious meal that’s perfect for any occasion.
More recipes suggestions and combination
Chickpea Salad with Avocado and Lime
Combine chickpeas with diced avocado, chopped red onion, diced tomatoes, and a dressing of lime juice, olive oil, and cilantro for a refreshing salad.
Grilled Vegetable Wrap
Use grilled courgettes, spring onions, and red chilli wrapped in a tortilla with hummus and spinach for a quick and healthy lunch option.
Pasta with Pesto and Cherry Tomatoes
Toss cooked pasta with pesto sauce, halved cherry tomatoes, and a sprinkle of parmesan for a quick and flavorful dish.
Quinoa Bowl with Roasted Veggies
Substitute farfalle for quinoa mixed with roasted courgettes, chickpeas, and a lemon-tahini dressing for a nutritious bowl.
Mint and Feta Couscous Salad
Prepare couscous and mix in chopped mint, crumbled feta, diced cucumber, and a squeeze of lemon for a light and tasty salad.
