Calamarata with courgettes ready in half an hour

Cooking time: 15 minutes

Preparation time: 10 minutes

A very special dish that can be enjoyed cold on warm summer evenings and which releases all its flavour and fragrance: the calamarata with courgette and onion rings.

CALAMARATA WITH ZUCCHINI RECIPE

The recipe is easy and quick to make: the time cooking the pasta and you will serve this tasty dish at the table. It contains little fat, in fact the quantity of extra virgin olive oil is minimal: to the rescue I used the vegetable broth to enhance its flavor. Furthermore, the dressing is prepared cold, meaning all the ingredients are placed together in the saucepan without any sautéing: this way, the dish will be lighter and more digestible.

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CALAMARATA WITH ZUCCHINI

As for calories, pasta provides the most calories in this recipe, along with carbohydrates: so 80 grams per serving is recommended. This dish is suitable for vegetarians, vegans, and even flexitarians. It's also an ideal zero-waste recipe if you have some zucchini sitting in the refrigerator for a few days and half of a large Tropea red onion left over: this way, you can combine them in a pleasant and tasty way without wasting anything.

Ingredients

(For 4 people)

• 320 g. Calamari pasta
• 1 medium red Tropea onion
• 2 large courgettes
• 2 tablespoons of extra virgin olive oil
• 1 bay leaf
• 2 tablespoons of vegetable broth
• Pink salt to taste
• Mixed pepper to taste

Preparation

• Put on the fire Bring a pot of cold water to a boil. Meanwhile, peel the onion and cut it into medium-large pieces. Wash the zucchini and slice them into medium-thick rounds. Place everything in a saucepan with the extra virgin olive oil. Turn the heat to medium-low and cook for 5 minutes.

• Meanwhile the water will have reached the boil: add salt and dip the calamari pasta in it leaving it to cook al dente.
• While the pasta is cooking, add two tablespoons of vegetable broth to the vegetables and continue cooking, stirring often, until the pasta is cooked.

• Drain the calamarata wellDivide it into individual bowls and season with the vegetables and their cooking juices.

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