Another recipe made up to use the vegetables that were slightly on the turn!
One large courgette cut into bite size pieces and placed into a roasting tray
Coat with oil (I used rapeseed), sprinkle with salt and pepper, zest of one lemon grated over the top, and juice added. Chuck in a truck of garlic cloves (I had 6!)
Roast at a low temp, about 130/140C until nearly cooked, and then add asparagus – as much as you want. Then return the tray to the oven and close. Turn the oven off.
Boil some pasta – when it is al-dente take some of the salty starchy pasta water and reserve. Drain the pasta. Place the empty pan back on the stove.
Take the veggies out of the oven and remove the garlic cloves. Remove the roasted garlic flesh and smoosh with a knife until smooshy.
Return to the empty pan – turn on the heat and add a good knob of butter. Add the smooshed garlic and warm through, continuing to smooth so the garlic is distributed. Add the veggies and warm through and then turn off the heat. Add the cooked pasta.
Mix everything and add some grated cheese of your choice and the pasta water (probably about an egg cupful, but this was just for one person).
Tip into a bowl and return to your seat in front of the telly.
Eat.
Cooking and eating 