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Tri-colored pasta with stir fry zucchini

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 4 people

350 g tri-colored pasta (farfalle or other short pasta of your choice)

5 small to medium zucchini, not too big

extra virgin olive oil

mix of dried herbes de Provence

salt

1 sachet of saffron (optional)

Instructions

Summer time zucchini (preferably from the kitchen garden, for those who have one)!
What better way to enjoy them freshly picked and sautéed with a tasty pasta?
We offer you one of our favorite dishes during the holiday season: this is a very simple and very tasty preparation, that never gets outdated!

Wash the zucchini and cut off the ends.
Cut the remaining zucchini into matchstick or sticks or strips.
I proceed as follows: first cut into rounds 1/2 cm thick, then the overlap between them and then proceed with the cut getting sticks (like those in the final dish with photo).
Heat a few tablespoons of oil and then saute the zucchini, flavouring, just with a little salt and herbes de Provence.
Drain the pasta al dente and stir-fry together with zucchini: your dough is ready.

You can also add a sachet of saffron, giving the dish a twist!

 

 


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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