There pasta with zucchini is a first course always appreciated, easy And rapid to prepare. With this vegetarian recipe, ready in just over half an hour, you will bring to the table a tasty dish that will captivate you with its simplicity.
Ingrediants
- 250 g of half penne
- 3 dark zucchini
- 1 clove of garlic
- extra virgin olive oil
- fresh mint
- grated parmesan cheese
- salt
- pepper
There pasta with zucchini it is always a winning idea. Whether it’s a very simple first course like Spaghetti with zucchini or a slightly more elaborate dish like Calamarata with tuna bottarga, zucchini and squid.
The particularity of the recipe that we propose lies in the cooking method of the pasta that is cooked in soup in the sauce, then completely dried. This way you get one pasta with zucchini creamy and perfectly blended flavors, in little more than half an hour.
Among the first courses with this vegetable present all year round, but which is especially appreciated in summer, we recommend you try the cold pasta with zucchini, enriched with ricotta and scented with mint and lemon; or in combination with timeless seafood Pasta with courgettes and shrimps or Bavette with clams and courgettes.
OTHER TASTY RECIPES: Spaghetti Alla Nerano; Fusilli with zucchini and bacon; Pasta salad with zucchini, chickpeas and pesto
How to prepare: Pasta with zucchini
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
20 min
- Portions
-
4
How to prepare: Pasta with zucchini
To prepare the pasta with zucchini, start peeling the vegetables and cut them into cubes. In a large pan with high sides, brown the garlic in a little oil and add the diced courgettes. Season with salt and pepper and let them simmer so that they soften. Keep a third aside for finishing, so that you also have two different textures.
Add 2 glasses of hot water and bring to a boil, covering with the lid. When the water boils, flake part of the courgettes with a wooden spoon and add the pasta. Stir and continue cooking over low heat, stirring often and adding, only if necessary, a little more hot water: adjust so that when the pasta is cooked al dente there should not be too much water left in the pan.
When cooked, add the Parmesan cheese to taste and a few mint leaves. Stir off the heat for 1 minute until you get a creamy sauce. Then add the zucchini preserved at the beginning, mix gently and complete with a grind of pepper to taste. Transfer the pasta with courgettes to serving plates and serve.
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