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
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.