Zucchini has so many benefits.
It is a type of vegetable that allows you to be able to prepare any kind of dish.
Whether it is a first course, a second course, or a simple appetizer, as an ingredient it is really versatile.
In fact, it has a ‘wild card’ function, you can serve it au gratin, baked, stuffed, fried, or even sweet and sour, and it is always sensational and tasty.
So much so that it pleases all guests and non-guests at every meal.
They are also ideal for those on a vegetarian diet.
Also because, in order to cook them, you don’t need much culinary skill.
Cooked the right way, they also have so many benefits.
Pasta with zucchini, for example, in addition to being prepared in five minutes allows you to get to the swimsuit test in a healthy, practical and fast way.
This recipe will amaze you.
- 11 oz of Penne (3 ¼ cups)
- 1 ½ lb of zucchini
- basil to taste
- salt and pepper to taste
- 1 clove of garlic
- extra virgin olive oil to taste
- Parmigiano Reggiano cheese to taste
Fill a pot with water and when it has come to a boil, add salt.
Wash and dry the zucchini, remove the top and front, and then grate them with a classic large-hole grater.
In a medium nonstick skillet, pour the olive oil, heat it over low heat along with a whole clove of garlic.
As soon as the oil is hot, add the appropriate amounts of salt and pepper-as you like-and let them cook for five to six minutes, stirring occasionally.
Remove the garlic and meanwhile cook the pasta in the water and drain it al dente, keeping some of the cooking water aside.
Add the pasta to the zucchini along with some of the cooking water to make the mixture mix properly.
Flame for a few seconds, stir, and turn off.
To add extra fragrance to your dish, add some fresh basil leaves.
Sprinkle with Parmigiano Reggiano cheese.
Thus, with these simple steps, your pasta is ready to be enjoyed.
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