Little Lies About Zucchini Pasta With Zucchini
Alex
Stir the pasta immediately after adding it to the boiling water. Stand guard and stir the pot at least two or three times during cooking to avoid pasta sticking together.
People: 1
25 min

Ingredients

1 tsp
Herbs De Provence
1 tsp
Lemon Zest
0.75 tbsp
Margarine
70 grams
Pasta
20 grams
Raisins
2 tsp
Sage
20 grams
Walnuts
1
Zucchini

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Prep

  1. Wash and cut your zucchini so that they all have a similar size and shape.

Heating Steps

  1. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Boil pasta according to the instructions on the package and save about a 1/4 cup of the pasta water when draining.
  3. Heat margarine in a pan, add Zucchini herbs de provence and sage and fry for 15 minutes.
  4. Mix tarragon vinegar together in a bowl, then pour into your pan.
  5. Add the pasta water to your frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked pasta to your pan and mix evenly.
  2. Add Lemon Zest, Raisins and Walnuts on top.