Spaghetti with courgettes (pasta con le zucchine)

Friday, March 5, 2010

Serves 4.

350 g / ¾ lb spaghetti, 3-4 courgettes (zucchini), 1 clove of garlic, 100 g / 4 oz peppered pecorino cheese or salted ricotta (for grating), olive oil.

Trim the courgettes and slice into rounds. Fry the crushed garlic in 4-5 tablespoons of oil in a frying pan until golden. Remove and sauté the courgettes in the flavoured oil over fierce heat. Season with salt and pepper and keep warm. Boil the spaghetti and drain al dente. Dredge with lots of grated cheese, stir and dress with courgettes in their cooking oil. Serve immediately. A simple but delicious dish.

Preparation time: 10’
Cooking time: 15’
Kcal (per serving): 850
Proteins (per serving): 46
Fats (per serving): 35


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carlota said...

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