Recipe: Pasta with zucchini and Parmigiano cheese
Easy 'n tasty!
Today's lunch was pretty simple but tasty, I'm definitely not a morning person and I rarely eat a proper lunch anyway so...
The recipe is pretty easy. The delicate taste of zucchini makes a good contrast with parmesan cheese, plus it's a light and vegetarian dish.
Ingredients for two:
2 small zucchini or a bigger one
A garlic clove
50 grams of grated parmesan cheese
Pasta – as much as you like
Wash the zucchini and cut them into rings. In a pan add olive oil, zucchini, and a clove of garlic previously smashed. Add a pinch of coarse salt and let the zucchini cook until they're ready, then remove the garlic.
Meanwhile, you can cook the pasta: a short kind of pasta is better, like penne or fusilli. Don't forget to add salt when the water is boiling, and to follow the timing on the package.
Once the pasta is ready, remove water with a colander, put it in the pan, and mix with parmesan cheese.