Pasta with Zucchini and Parmesan

Pasta, thinly sliced zucchini, and Parmesan are the basic ingredients of this simple Italian dish. Of course, we must not forget the addition of high-quality olive oil, which beautifully ties all the ingredients together.

Details

Preparation Time: 8 minutes
Cooking Time: 12 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

400 g Pasta, noodles, fresh
2 piece Small pumpkins
4 spoon Oil, olive
2 pinch Salt, table
1 handful Basil, fresh
2 pinch Spices, pepper, black
40 g Cheese, Parmesan, hard

Steps

Place a pot with a larger amount of water on the stove. Just before the water boils, add salt to increase the boiling power. Add the pasta to the boiling water and cook it for the time indicated on the package.
Wash the zucchini under running water and dry them with paper towels. Cut off the tops and stem ends with a knife. Then, using a vegetable peeler, slice them into thin strips. Save a few basil leaves for garnish and roughly chop the rest.
Place the zucchini slices in a warm bowl. When the pasta is cooked al dente, drain it, reserving a bit of the cooking liquid. Add the drained pasta to the bowl with the zucchini. Drizzle with olive oil and a few tablespoons of the reserved cooking liquid. Add the chopped basil, salt, and gently mix everything together. Season with freshly ground pepper and generously grate Parmesan on top. Serve the prepared pasta immediately.

Nutrition Information (Per 100g)

Calories: 208.86 kcal
Fat: 6.35 g
- Saturated Fat: 0.66 g
Carbohydrates: 30.03 g
- Sugars: 0 g
Protein: 6.61 g
Fiber: 0.53 g

Advice

If desired, you can add a bit of lemon juice and toasted pine nuts. Parmesan can be replaced with sheep or goat cheese. The ideal ratio for cooking pasta is: 1 liter of water, 100 grams of pasta, and 7 grams of salt. This amount of water ensures excellent cooking homogeneity and prevents the pasta from sticking together during boiling.