![]() ![]() Add a tiny amount of water or milk to loosen up and reheat in the microwave. Leftovers: this pasta doesn’t freeze well, but it keeps in the fridge for a couple of days.Don’t add all the water in one go, you might not need it. Pasta water: add just a small splash of pasta water until you make the pasta moist.You want to be able to move the zucchini around easily so they don’t just steam. Pan or skillet: Get a pan big enough to hold all the ingredients you are cooking.You can use 2 lb of zucchini rather than 1, just make sure you get a large pan and adjust the seasoning and the olive oil. More veggies, less pasta: if you prefer to increase the amount of zucchini, go for it.You can simply slice or dice them, just keep more or less the same size. Zucchini: I cut my zucchini vertically into 4 quarters and then into slices.Pasta: I prefer short cut pasta like fusilli or rotini in this recipe (it makes easier to catch pasta and veggies in the same bite!), but any pasta will work just fine.If you make this recipe, let me know! Leave a comment, rate it, or tag a photo #theclevermealon Instagram. ![]() This simple pasta dish is easy and very versatile, you can make your favorite flavors or protein of your choice to make it your own! More quick pasta recipes Add protein: pan-fried chicken, salmon or shrimp are other great additions. This curly pasta comes from Emilia: small twisted cylinders, Garofalo Macaroni go well with rich sauces, especially meat, and are absolutely perfect to.Add more vegetables: peas and asparagus work beautifully in this recipe.To boost the flavor, you might add toasted breadcrumbs like in this broccoli pasta. Add the pasta to the water, stir a few times to prevent the noodles from sticking together. Stir fry your pasta with zucchini without adding any cooking water. Make it vegan: this recipe would still be nice without the cheese.And if you have ricotta leftover, you can use it in this delicious lemon ricotta pasta as well. Due to the pappardelle’s great surface area, the pasta is served with some pretty robust sauces like bolognese, ragu or clam sauce. Its name means to gobble which is fitting because this pasta is often served with the most delicious sauces. Even a touch of cream would work if you have it on hand. Flat, wide ribbons of pasta are called pappardelle. But as I said above, you can make it even better and comforting if you add a small amount of cream cheese or ricotta. Its intense nutty flavor is absolutely perfect for this pasta with zucchini. What kind of cheese? Freshly grated Parmesan, of course! □ And overcooked pasta is depressing! CHEESE Boil the pasta I usually adjust the heat to one setting down from the highest, to keep the water from boiling over. You want a more robust texture when you toss your pasta with the rest of the ingredients over medium heat, otherwise, it becomes overcooks in seconds. Add the pasta to the boiling water, then stir it carefully to keep it from sticking to the bottom of the pot, and to keep it from sticking together. Have a proper look at the label and go for durum wheat semolina pasta. Zucchini are also super versatile, and work great in desserts like in this moist zucchini bread! PASTA Stay away from large zucchini which are flavorless and contain large seeds. Look for zucchini that are firm and small or maximum to medium size. ![]()
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