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INGREDIENTS (serves 2)
SAUCE 1 zucchini 1 carrot 1 clove of garlic 80 gr of soy cooking cream parmesan cheese olive oil salt to taste black pepper PASTA 160 gr of maccheroni 1,5 liters of water 1 tbs of coarse salt |
This zucchini and carrot maccheroni is a fresh spring dish. It's super fast to prepare and, although so simple, it's very tasty.
For non-vegetarians, you can enrich this dish by giving it a smoky twist. Simply add a little bit of bacon or, even better, some Italian speck ham (a smoked ham). It will be delicious!
For non-vegetarians, you can enrich this dish by giving it a smoky twist. Simply add a little bit of bacon or, even better, some Italian speck ham (a smoked ham). It will be delicious!
PREPARATION
SAUCE
Finely chop the garlic (you can also use a garlic crusher).
Peel the carrot and use a slicer to cut both zucchini and carrot Julienne style.
Heat a tbs of olive oil in a pan and add garlic, chili. Fry until garlic turns shiny (make sure NOT to burn it), then add zucchini and carrot and salt to taste. Stir fry for 5-10 minutes.
Turn off the heat and add the cream.
PASTA
While zucchini are cooking, pour at least 1 liter of water in a stock pot and bring to boil. Once boiling add the coarse salt and throw in the maccheroni. Very important: follow the cooking time instructions written on the package, as pasta has to be al dente!!
Once the maccheroni are done, drain the water well and toss them with the sauce in the pan. Add a sprinkle of grated parmesan cheese, a dash of black pepper and mix well.
Serve IMMEDIATELY.
SAUCE
Finely chop the garlic (you can also use a garlic crusher).
Peel the carrot and use a slicer to cut both zucchini and carrot Julienne style.
Heat a tbs of olive oil in a pan and add garlic, chili. Fry until garlic turns shiny (make sure NOT to burn it), then add zucchini and carrot and salt to taste. Stir fry for 5-10 minutes.
Turn off the heat and add the cream.
PASTA
While zucchini are cooking, pour at least 1 liter of water in a stock pot and bring to boil. Once boiling add the coarse salt and throw in the maccheroni. Very important: follow the cooking time instructions written on the package, as pasta has to be al dente!!
Once the maccheroni are done, drain the water well and toss them with the sauce in the pan. Add a sprinkle of grated parmesan cheese, a dash of black pepper and mix well.
Serve IMMEDIATELY.
