Zucchini and vermouth pasta

Ingredients for 4 servings:

• 1 large zucchini
• 1 bunch of spring onions
• 1 bunch parsley, flat
• 2 tbsp olive oil
• 1 shot of dry white vermouth
• 80 g Parmesan
• 20 g butter
• 500 g pasta, e.g. B. Castellane or Casarecce
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Simple and vegetarian

For the sauce, wash the zucchini, remove the ends, and peel the zucchini lengthwise, leaving stripes. Dice the zucchini and set aside. Wash the spring onions, removing any roots and wilted green parts. Slice the spring onions into rings and set aside. Wash the parsley, shake dry, remove the stems, and finely chop the leaves. Add olive oil to a hot pan and sauté the spring onions with a pinch of salt. Add the zucchini and 3/4 of the parsley and sauté briefly. Deglaze everything with a generous splash of vermouth and simmer on low heat with the lid on until the vegetables are tender (about 15-20 minutes). Grate the Parmesan cheese, if using in one piece. For the pasta, bring enough water to a boil in a large pot. Add salt to the water and season to taste (it should taste like seawater). Add the pasta and cook according to the package instructions until al dente. Finally, add the pasta, butter, the remaining parsley, and grated Parmesan to the sauce in the pan and mix everything together. Season to taste—done! Important note: The sauce waits for the pasta, NOT the other way around! Per serving: approx. 654 kcal