Home » Howto & Style » [ENG] Zucchini pasta /المكرونة بالقرع الأخضر – CookingWithAlia – Episode 458

[ENG] Zucchini pasta /المكرونة بالقرع الأخضر – CookingWithAlia – Episode 458

Are you looking for a new recipe? Did you make the pasta with zucchini before? Let’s prepare the pasta new style in our amazing series “Affordable Yumminess Recipes”

RECIPE: https://goo.gl/L166mB
250 grams (8 ounces) uncooked fettuccine pasta
1 large or 2 small zucchini, finely diced
4 garlic cloves, thinly sliced
Zest of 1 lemon
40 grams (4 tablespoons) butter
60 ml (1/4 cup) heavy cream
Chile flakes, to taste
Salt and pepper, to taste
A bunch of fresh basil, coarsely chopped
Grated parmesan cheese (optional)

Step 1: Prepare the Ingredients
1- First, heat up the water for the pasta in a large pot.
2- In the meantime, cut the ends of the zucchini. Cut in half, slice lengthwise, then cut into small cubes.
3- Thinly slice the garlic cloves.
4- Grate the lemon in the small holes of the grater to get the zest. Just grate the surface of the lemon, don’t grate the white membrane, it’s bitter.
5- Once the water reaches a boiling point, add a large pinch of salt and place the pasta in the water. Cook the pasta according to the package directions.

Step 2: Combine It All
1- On medium heat, melt half of the butter in a large frying pan. Add the sliced garlic and chili flakes. Let sizzle for 30 seconds.
2- Add the zucchini pieces. Mix and continue cooking for around 5 minutes.
3- Add the lemon zest and mix.
4- Add the rest of the butter and cream.
5- Drain the pasta from its water and add it to the delicious zucchini cream mixture. Use tongs to gently mix in the pasta so that it is well coated with the sauce.
6- Season with pepper and continue mixing. Don’t add salt, the pasta is already salty, and the zucchini is also naturally salty. So taste before doing it!

Step 3: Enjoy It Now
1- Serve the pasta in a deep plate and don’t forget the zucchini!
2- Coarsely chop some fresh basil and throw it on top of the pasta.
3- If you have parmesan cheese, grate some in there! Bon appetit!

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known asTihal, is a very rich and bizarre recipe which you will love! You may think it's weird, disgusting, or cruel. I am not here to judge but my thought is that if someone is going to consume an animal, may as well do it completely with zero waste for sustainable eating. Tag someone in the comments who likes to eat the spleens! Recipe: https://bit.ly/304gQnF INGREDIENTS: 4 lamb spleens Stuffing Ingredients:  200 grams (7 oz) lamb ground meat  1 medium onion, chopped  100 grams (3.5 oz) green olives, pitted and sliced 1/2 preserved lemon, chopped 2 tablespoons lamb kidney fat, finely chopped 3 garlic cloves, grated 1 teaspoon ground coriander  1 teaspoon ground cumin 1/2 teaspoon pepper 1 teaspoon ground paprika   1 teaspoon salt  1/2 teaspoon harissa (or hot sauce) 2 tablespoons finely chopped cilantro and parsley DIRECTIONS: 1- In a bowl, combine all the stuffing ingredients: the lamb ground meat, onions, green olives, preserved lemon, lamb kidney fat, garlic, ground coriander, pepper, ground paprika, salt, ground cumin, harissa, parsley, and cilantro. 2- In a plate, open the spleens, fill them with the mixture. Keep pushing the stuffing to the bottom of the spleen to get more space and make sure that the entire spleen is well filled.   3- Close the stuffed spleens with toothpicks skewers.  4- In a baking pan covered with parchment paper, place the 4 spleens and cover then with another parchment paper sheet.  5- Bake in a preheated oven at 180C / 350 F for around 40 minutes. You can remove the top parchment paper 10 minutes before the spleens are cooked, to get a nice color. Serve immediately!

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