• 10 minutes to prepare • • Serves 4
10 MINUTES
This summer I was able to create many recipes.
It is now almost October and I still haven’t shown you this wonderful zucchini pasta dish that I ate all summer long and will enjoy as long as I can find zucchinis and some mint.
I can usually find these ingredients most of the year - how about you, can you locate these goodies in your local market?
I hope so because this dish is a little addictive if I do say so myself. It is very easy to prepare and there is few cooking required - don’t you love that?
The zucchini and mint combination has been a regular around here lately.
If you are looking for a quick pasta idea with just 6 ingredients, you’ll love the recipe. This time, I put a twist on the classic pesto recipe...
You know what’s coming, don’t you? Zucchini and mint Pesto!
Here's what you will need for the 4-serving recipe:
400 g Trofie fresh pasta
500 g zucchini
100 g grated Parmesan cheese
50 g almonds
30 g sliced almonds
20 mint leaves
salt and pepper
EVO oil
- Toast sliced almonds in a hot pan and keep them aside
- Wash and peel zucchini. Cut them longitudinally into 4 pieces and partially remove the white, inner part (full of seeds)
- Boil water in a pot, add salt and once started to bubble, pour zucchini. Make them cook for 5 minutes until soft
- Place almonds in a blender. Add 4 tablespoons of EVO oil, the Parmesan cheese, mint leaves, a pinch of salt. Drain zucchini still al dente, add them too, and blend to obtain a smooth pesto
- Boil Trofie fresh pasta in salted water. Follow the time instructions reported on the package: usually fresh pasta is ready in about 5 minutes
- Drain pasta al dente and stir it for a few moments with zucchini pesto. Serve hot with some toasted almonds and freshly ground pepper on top
In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.
“Vegetables are a must on a diet.
I suggest carrot cake, zucchini bread, and pumpkin pie.”Jim Davis, Garfield
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