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Green zucchini pasta

updated

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Ingredients for 4 servings:

  • 400 g pasta (Swabian egg noodles)
  • 2 zucchinis
  • 1 garlic clove(s), optional
  • 190 g pesto, green, from the jar or homemade
  • 1 dash of olive oil
  • 1 pinch of salt
  • 1 pinch(s) of pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the pasta in salted water. When draining, reserve about half a cup of the pasta water and set aside. While the pasta is cooking, wash the zucchini (peel if necessary), halve it lengthwise, and cut it into half-moons about 15 mm wide. Heat a large pan (the pasta must fit in later) with just enough olive oil and briefly fry the finely chopped garlic clove. Then add the sliced ​​zucchini. Season with plenty of salt and pepper (the peppered and salted half-moons already taste great) and fry for about 3 minutes more. Then add the pasta and pesto to the pan and mix. Add pasta water to the desired consistency.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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