John Myers
Macaroni with Zucchini, Lemons and Walnuts
The perfect macaroni with zucchini, lemons and walnuts recipe with a picture and simple step-by-step instructions.
- 400 g Macaroni
- 50 g Shelled walnuts
- 450 g Zucchini yellow
- 450 g Green zucchini
- 1 Tablespoon (level) Shallot cubes
- Juice and zest of an organic lemon
- Salt
- Black pepper from the mill
- Extra virgin olive oil
- 1 pinch Cayenne pepper
- Sugar?
- Wash the zucchini, remove the roots and cut into 1 cm slices. Heat 3 tablespoons of olive oil in a pan. Sauté shallot cubes in it until translucent, add zucchini slices and also simmer while stirring. After about 5 minutes, add lemon juice and the lemon zest cut into strips. Cook for a few more minutes over low heat.
- Season with salt and pepper. Puree half of the vegetables in a blender. Keep the other half warm on a plate. Return the sauce to the pan. Add cayenne and sugar to taste. Cook the pasta in salted water until al dente, drain and mix Add 4 tablespoons of olive oil to the sauce. Stir well.
- Arrange on plates. Sprinkle with walnuts and cover the zucchini slices.
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