It's a really quick recipe for the hungry vegetarians. The secret to Italian cooking is good extra virgin olive oil and Parmesan cheese. It makes all the difference!
For 2 servings
Ingredients:
400g Penne pasta
2 medium zucchini
2 garlic cloves, chopped
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
6-8 pieces Fresh Basil, chopped
1/2 cup Parmesan cheese, grated
Olive Oil
1) Boil water and cook penne for about 10 minutes, or until soften. We prefer it stays chewy.
2) Cut the top and bottom part of the zucchini. Wash, peel and sliced. Set aside.
3) While cooking the penne, heat the olive oil over medium-low heat in a large skillet pan. Fry chopped garlic until slightly brown but not burnt.
4) Add the zucchini, salt, pepper. Saute for 10 minutes until zucchini is tender but not too soft.
5) Add the drained penne to the zucchini. Mixed well. Stir in the Parmesan cheese. Mix in basil last and leave some as garnish.
6) Drizzle with additional olive oil when serve.
For 2 servings
Ingredients:
400g Penne pasta
2 medium zucchini
2 garlic cloves, chopped
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
6-8 pieces Fresh Basil, chopped
1/2 cup Parmesan cheese, grated
Olive Oil
1) Boil water and cook penne for about 10 minutes, or until soften. We prefer it stays chewy.
2) Cut the top and bottom part of the zucchini. Wash, peel and sliced. Set aside.
3) While cooking the penne, heat the olive oil over medium-low heat in a large skillet pan. Fry chopped garlic until slightly brown but not burnt.
4) Add the zucchini, salt, pepper. Saute for 10 minutes until zucchini is tender but not too soft.
5) Add the drained penne to the zucchini. Mixed well. Stir in the Parmesan cheese. Mix in basil last and leave some as garnish.
6) Drizzle with additional olive oil when serve.
No comments:
Post a Comment