Mostly parsley

I’ve become weirdly obsessed with parsley recently and have eaten an entire bunch by myself over three days.

I had a lunchbox tabbouleh inspired salad with wild rocket, quinoa, cucumber, tomato, red onion, olive oil, lemon and loads of parsley.  Then I had a potato salad that was mainly parsley. I started to question myself with the amount of parsley that I topped this pasta dish with. Whoops.

It also doesn’t go down so well when I serve others what I think are normal amounts of parsley on top of a meal. Not everyone seems to love it this much?

Courgette carbonara – to serve one lonely parsley lover

  • A handful of linguini (I didn’t use that much, it was a relatively small portion of pasta, but adjust according to your hunger levels). Spaghetti would also be fine, or any favourite pasta shape, but the symmetry of cutting the courgette into strips is lost if you go for penne or something like that. Although, if you look at the photo you will see that my courgette lengths are kind of a mess. Finesse isn’t my best skill.
  • One courgette, cut into long thin strips.
  • A handful of leftover button mushrooms, cut into thin slices (if you have them and want to get them involved, you could leave out).
  • Two cloves of garlic, finely chopped.
  • One egg, blended and mixed with salt and black pepper.
  • Olive oil.
  • A load of parsley. Obviously. I’m pretty into flat leaf parsley but curly works too.


1. Wap the linguini in a pan of boiling water with salt.
2. Fry the courgette with the garlic and mushrooms in good quality olive oil, so that the courgette strips still have some bite to them.
3. When the linguini is al dente, drain and pop back in the hot pan.
4. Mix the blended egg with the linguini in the hot saucepan until the egg is looking cooked and glossy but not scrambled.
5. Mix the cooked courgette, mushroom and garlic in with the egg and linguini.
6. Serve and smother with parsley and black pepper.
You could mix this up by adding broccoli, peas, spinach, asparagus or anything green. A parmesan style cheese on top would also be good. Grating the courgette would also provide a different texture which might work well.

About Emily

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