Pasta with Zucchini and Green Beans
Pasta and Pizza • European
Description
Pasta with Zucchini and Green Beans
Ingredients
- Linguine pasta 15 oz
- Zucchini 1 piece
- Green Beans 5 oz
- Shallots 4 heads
- Shelled pumpkin seeds 0 oz
- Grated Parmesan cheese 0 oz
- Chili Pepper 1 piece
- Garlic 1 clove
- Olive Oil 3 tablespoons
- Coarse Sea Salt 1 teaspoon
Step-by-Step Guide
Step 1
Mix the pumpkin seeds with 1 tablespoon of olive oil and 1/2 teaspoon of coarse salt.
Step 2
Preheat the oven to 160°C.
Step 3
Line a baking sheet with parchment paper, spread the seeds on it, and roast in the preheated oven until golden, about 10–15 minutes, stirring occasionally.
Step 4
Peel and chop the onion and garlic. Slice the chili pepper into thin rings.
Step 5
Pour 2–3 liters of water into a large pot, add salt, and cook the linguine for two minutes less than indicated on the package. Drain the pasta in a colander, then place it on a plate and cover with another plate to keep warm.
Step 6
Return the pot to the stove, add the remaining olive oil, and sauté the chili pepper, onion, and garlic until the onion is soft and golden.
Step 7
Add the green beans and 6 tablespoons of warm water, stir, and simmer covered for 2 minutes.
Step 8
Cut the zucchini into strips, add it to the pot, and pour in another 2 tablespoons of warm water. Top with the cooked pasta, cover, and cook for another minute.
Step 9
Stir in half of the cheese, mix well, immediately serve on plates, and sprinkle with the seeds.
Step 10
Serve the remaining cheese separately.
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