And so, a few days ago, she gave our great topmodel and personality, whom I had the pleasure of knowing and working with her, Daniela Peštová @ therealdanielapestova , a photo of a beautiful, quick and simple recipe that originally came from Marty Steward . Thanks to the simple ingredients and the beautiful fresh spaghetti from the World Bunch I prepared them for lunch that day and we all agreed that they are really great! So I put them in such quick home recipes that you reach when you do not have too much time to plan and need to conjure with the baby in your hand, the phone on your ear and the half-empty refrigerator something good for dinner. Perhaps you will be pleased and I will look forward to your feedback!) Thank you Danielo! :-)
I have kept the recipe original and I offer you my little sage modification to it.)
Spaghetti with zucchini from one pan
20. July 2015
The inspiration and the way the recipe came here on the blog is somewhat unconventional. Maybe some of you know that I have worked for 12 years in the fashion industry and so on my instincts @kitchenettehome profile (I will love to see you there), I follow a couple of nice people from my life stage.
Postup
Brush the washed courgettes on medium-sized noodles. Put them all in a strainer or strainer, gently stir (about half a teaspoon of salt), mix and let drip. In the meantime, cook a large pot of strongly salted water. Italians claim that the pot should be really large to make the ratio of water to pasta multiples. At least 1 liter of water per 100g of dried pasta!
I allowed myself to tune the recipe a little with sage butter. So you can follow this step or skip this step. In a large pan, dissolve the butter that has been disguised (it will also be fine, just be careful and do not overfill it, you can also work with olive oil) and add the sage leaves. Slowly fry until the leaves become crisp as chips. It relaxes a wonderful aroma! Carefully remove the leaves from the pan and leave them aside. Then add no olive oil, which is in the basic recipe.
In a large pan with sage butter (if you did not skip step 2) or a serving bowl of extra virgin olive oil with 3 tablespoons of extra virgin olive oil, pour the pasta cooked aldente, all drizzled zucchini, garlic, parmesan (chilli) and mix well. You can immediately serve, and if you like sage, you have 12 leaves of crunchy sage. Put 3 portions of each serving.) According to your taste, you can tune each portion with freshly ground pepper and sea salt.
