This morning the Egan family got up and out and about early. We stopped off at Amondine for a selection of freshly baked croissants and muffins and freshly squeezed orange juice then headed to the park to enjoy breakfast with a view of the city. A blissful way to start the day. Once O made his way to work, Rory and I met Christine, Gracie and Mason and hopped on a ferry to take us to Imagination Playground. The children love it there and can play for hours. We stopped off at the park for another picnic lunch before heading home. With no nap today, I decided on a gentle afternoon. We played with Duplo and did a few puzzles before heading to pirate park for an hour. Luckily you’re never too far away from friends, so Rory enjoyed an hour of play with some of his besties whilst I sat and chatted. We came home and cooked one of Rory’s favourite meals; Summer Linguine before tucking him in for an early night. O is working late, so I’m indulging in some SYTYCD action.
- 2 medium-large zucchini or yellow summer squash, coarsely grated
- Fine-grain sea salt
- 4 ounces whole wheat linguine or other thin pasta
- 4 ounces durum wheat linguine or other thin pasta
- 2 Tbls extra-virgin olive oil
- 1 large clove garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1 Tbls unsalted butter
- 1/2 cup grated Parmesan cheese, plus more to serve
- Freshly ground black pepper
Put the zucchini in a colander, sprinkle with a few generous pinches of salt, and let sit over a bowl or in the sink for 10 minutes.
In the meantime, cook the pasta in separate pots or sequentially. Bring a large pot of water to a boil. Salt generously, add the linguine, and cook according to the package directions, or until al dente. Drain the pasta, reserving a little cooking water.
Just before you are ready to eat, heat the olive oil, garlic, and red pepper in a large skillet over medium heat for 1 to 2 minutes, until fragrant and the garlic just begins to brown. Squeeze the zucchini between your hands, over the sink, to eliminate any excess liquid and add to the skillet. Cook until tender, stirring frequently, about 2 minutes.
Add the pasta to the pan and add a little cooking water if the zucchini mixture seems on the dry side. Toss to distribute the zucchini throughout the pasta. Add the butter and cheese and toss again.
Season with salt and black pepper and divide among bowls. Top with more cheese if you like.
Serves 2 -4