Pasta and zucchini

Method3 steps · about 20 min

1. 1

   Step 1: Bring a large pot of water to a boil and salt it. Wash, dry and trim the zucchini (650 g) and grate coarsely. Warm the measured olive oil (20 g) over low heat in a wide pan with the peeled garlic (1 clove) clove.

   Uses 650 g zucchini · Fine salt to taste · 20 g extra virgin olive oil · 1 clove garlic · pasta boiling water, reserve a little for tossing

2. 2

   Step 2: Add the prepared grated zucchini to the garlic oil, season with salt and pepper and cook for 5–6 minutes, stirring occasionally, then remove the garlic. Meanwhile, cook the fusilli (320 g) in the boiling salted water according to the package and drain al dente, reserving some cooking water.

   Sauté grated zucchini · 6 minUses 320 g fusilli · Fine salt to taste · Black pepper to taste · 650 g washed trimmed zucchini coarsely grated · 20 g oil warmed over low heat with peeled garlic clove · separate water brought to a boil and salted

3. 3

   Step 3: Transfer the cooked fusilli to the prepared zucchini with a little reserved pasta water and toss briefly. Turn off the heat, add hand-torn basil (to taste) leaves and serve.

   Uses Basil to taste · 320 g fusilli cooked according to package and drained · grated zucchini cooked 5–6 minutes and garlic removed · a little of the same salted pasta water for tossing