Preparation time: 10 minutes
Seasoning cooking time: 20 minutes
difficulty: easy
PASTA AND ZUCCHINI RECIPE
A healthy, simple, and quick-to-prepare dish that's a great idea for a quick, light summer dinner: pasta with courgettes, pine nuts and fennel seedsA fragrant recipe that can be served hot or, with a few small adjustments, chilled at room temperature. This first course combines the beneficial properties of this seasonal vegetable, so valuable for our health, with those of fennel seeds, which aid digestion.
ALSO READ: Summer Zucchini Recipes: A Collection of Healthy and Tasty Recipes
ZUCCHINI AND PINE NUTS PASTA RECIPE
Here then, step by step, How to prepare pasta with courgettes, pine nuts, and fennel seeds:
INGREDIENTS (for 4 people)
- 320 grams of short pasta
- 4 light courgettes
- 1 shallot
- 1 tablespoon pine nuts
- 1 teaspoon fennel seeds
- 1 level teaspoon of turmeric
- 5 spoons of extra virgin olive oil
- Mint leaves or grated lemon zest
- Sale
Preparation
- Check the courgettes, wash them and slice them into fairly thin rounds (2 – 3 mm)
- To peel the shallot, wash it, then slice or chop it
- In a large pan heat the oil, sauté the shallot, add the pine nuts and toast them (be careful with this step, because the pine nuts can burn easily)
- Unire slice the courgettes and let them flavour well in the sauce
- Wet with half a glass of water, add the fennel seeds and turmeric, mix well, cover and cook the courgettes
- Meanwhile cook the pasta in salted water when it boils, and drain it when it is al dente
- Sauté the pasta in the sauce over low heat
- Prepare individual dishes, and end each portion with a few mint leaves or, alternatively, a little grated lemon zest.
TASTY PASTA AND ZUCCHINI
- For the cold versionPrepare the pasta a few hours in advance to avoid refrigeration, which kills the flavors. Drain the pasta al dente (if you choose high-quality pasta, it won't hold its shape) and toss it in the sauce. Let it rest.
- Only when serving, complete with the mint or lemon zest.
- This recipe lends itself well to the rrecovery of leftover courgettes, both grilled and boiled.
TO KNOW MORE: Zucchini pesto, a delicious sauce recipe to enjoy with pasta or bruschetta.
Pasta and Zucchini with Almonds Recipe
difficulty: low
Preparation time: 10 minutes
Cooking time: 15 minutes
Sometimes it takes very little to find a simple, quick, yet tasty and original recipe. This dish is perfect for summer. zucchini sweet and firm, and the precious ones almonds of our south.
PASTA WITH ZUCCHINI AND ALMONDS
INGREDIENTS (for 4 people)
- 320 grams of short pasta
- 200 grams of light courgettes
- 40 grams of almonds, weight already shelled
- 5-6 tablespoons of quality extra virgin olive oil + a little
- 1 clove of garlic
- 1 sprig of chopped parsley
- 1 chili pepper (optional)
- Sale
Preparation
- Put to heat the pasta water.
- Trim the courgettes, wash them well and cut them into thin slices.
- In a large pan, warm up the oil, gently fry the garlic clove and, if desired, the chili pepper.
- United the courgette slices, seasoned well and bring to the boil over medium heat, stirring often: the courgettes should become slightly crunchy, but not burn.
- Meanwhile, chopped coarsely chop the almonds.
- As soon as the water boils, do cook the pasta al dente.
- One minute before draining it, completed the courgettes with the chopped parsley and chopped almonds, and remove the garlic.
- Drain, but not too much, the pasta and let it flavour well in the sauce.
- Served, with possibly a little more raw oil.
RECIPES WITH ZUCCHINI:
- Panzanella: the ancient recipe with leftover bread, enriched with peppers, basil, and courgettes.
- Zucchini terrine: the recipe for an incredibly flavourful flan, with cheese, almonds and pine nuts
- Zucchini Salad, a Fresh Summer Side Dish Full of Vitamins
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