Simple Zucchini Pasta
Pasta and Pizza • World
Description
Beautiful young zucchinis are a great source of potassium, which speeds up your metabolism and helps lower blood pressure. This quick and easy pasta can be prepared in less than half an hour.
Ingredients
- Lasagna dough 10 oz
- Olive Oil 0 fl oz
- Chili Flakes a pinch
- Garlic 2 cloves
- Young zucchini 5 oz
- Marinated cherries 5 oz
- Olive Oil to taste
- Lemon 1 piece
- Fig 0 oz
- Strawberry 0 oz
- Arugula 0 oz
- Fresh basil leaves 0 oz
- Pistachios 0 oz
- Parmesan Cheese 0 oz
- Balsamic Vinegar 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut or tear 250 grams of fresh lasagna sheets into irregular pieces about 5 cm in diameter.
Step 2
Drizzle olive oil in a large skillet over medium heat, add a pinch each of dried chili flakes, sea salt, and black pepper.
Step 3
Peel and coarsely chop the garlic, and slice the young zucchinis into 1 cm thick rounds, adding them to the skillet as you cook.
Step 4
Cut the cherry tomatoes in half and add them, cooking for 10 minutes while stirring occasionally.
Step 5
Drizzle a bowl with first-press olive oil, then add lemon juice and a pinch of salt and pepper.
Step 6
Prepare the fruits by cutting them randomly, then add them to the bowl with arugula.
Step 7
Drop the pasta into a large pot of boiling salted water for just 2 minutes, then use a slotted spoon to transfer them directly to the skillet, adding a little cooking water.
Step 8
Remove most of the basil leaves, tearing the larger ones, then add the pine nuts and squeeze lemon juice over them.
Step 9
Grate about 15 grams of Parmesan cheese, then mix and let the sauce emulsify.
Step 10
Toss the salad, use a vegetable peeler to shave off a few strips of Parmesan, then drizzle with a tablespoon of thick balsamic vinegar. Sprinkle the pasta with the remaining basil leaves and serve.
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