Tagliatelle with lemony leeks and courgettes
February 24, 2010
‘Scuse the delay in posting anything new since the weekend, but I was rather cooked out after the dinner party on Saturday night. (Now I definitely know I’m too old to be a professional cook, if I’m exhausted after one night of full-on cooking!)
Anyway, I managed to rustle up something vaguely interesting tonight, in the shape of tagliatelle with some leeks and courgettes, doused in plenty of lemon, garlic and parsley.
In a large non-stick frying pan, I fried slices of courgette in a little olive oil, until nicely browned on each side. Then I removed them to a plate, added the sliced leek to the same frying pan, and a couple of sliced cloves of garlic.
Once the leeks were soft, I put the courgettes back in the pan, added a good squeeze of lemon, some chopped fresh parsley and seasoned with salt and pepper.
The weather was noticeably warmer in London today, and my supper tonight really brought some spring flavours to mind. I just hope I’m not being a bit premature with thoughts of spring…