This is an ideal, light dish for pasta lovers who don’t want to compromise taste just to stay in shape. Cut the zucchini into cubes and boil them. In the meantime, cook the tortiglioni in a generous pot of salted water. Drain the zucchini, add extra virgin olive oil, salt, chilli pepper, basil and parmesan. Blend using a blender or “magic wand”—this will transform the mixture into a surprisingly creamy sauce. When the pasta is ready, drain and add to the zucchini sauce. Top it all off with a few semi-dried cherry tomatoes and grated parmesan.
Don’t be fooled by the simplicity of this recipe: it has a rich, complex taste that will impress any guest. But if you want to add further oomph, instead of boiling the zucchini, try frying them in extra virgin olive oil and garlic—a classic Italian treatment for this vegetable.
Share this post
- Tags: Main dish, Organic - Extra virgin olive oil, Parmigiano, Pasta, Semi-dried cherry tomatoes, Vegetable