We don’t want to waste your time with a long introduction to this dish. Just get ready with your pots, a pack of spaghetti and a bag of seasonal zucchini. That’s it!
🍷Francesca & Marinella🍴
INGREDIENTS for 4 servings
Cooks in 15 min
- 280 g Pasta Spaghetti
- 4 small and crunchy zucchini, finely sliced
- 1 garlic clove
- extra virgin olive oil
- 4 sage leaves
- fresh grated Parmigiano Reggiano cheese
- a bunch of chopped roasted pistachios, to taste
METHOD
Fill a big pot with water and bring to a boil. When it is boiling add salt. Cook the Spaghetti in the boiling water, according to the package directions, until al dente. Reserve 1 ladle of cooking water.
In a frying pan, warm 4 spoons of extra virgin olive oil over medium-high heat. Add the garlic and fry it for around 1 minute. Remove the garlic and add the sliced zucchini and let them saute’, while mixing with a wooden spoon, for about 10 min. Add the leaves sage and keep aside. Drain the pasta and place it into the frying pan over medium-low heat, and toss well. If necessary, if the pasta looks dry, add some of the reserved cooking water. Add the parmesan cheese, the pistachios and mix well.
mad and delicacy 
Leave a Reply