Spianarelle all green
Instructions
Sliced courgettes, add salt and let them rest for depriving them of water.
In a pan left season the oil with the garlic clove.
Remove garlic and add Zucchini and Rosemary.
Simmer for half an hour.
Meanwhile, Cook in salted water, drain the spianarelle al dente and flavour them with Zucchini, adding a splash of raw oil and plenty of Parmesan.
Ingredients and dosing for 4 persons
- 250 g of type pasta noodles
- 300 g of small zucchini
- 1 clove of garlic
- 1 tablespoon of chopped rosemary
- Abundant of olive oil
- Grated parmesan cheese
- Salt