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Pasta alla Nerano
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Pasta alla Nerano

40 minPorcje: 4Nutri-Score C€€
od @cucinaconruben9 importówugotowano 0 razy
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Składniki

4 osoby
  • zucchini (sliced thinly (mandoline))Warzywa i owoce800 g
  • spaghettiProdukty zbożowe320 g
  • extra virgin olive oil (for frying and for the sauce)Spiżarnia200 ml
  • garlic (fresh, crushed)Warzywa i owoce2 kawałki
  • basil (fresh leaves)Warzywa i owoce10 g
  • flourSpiżarnia15 g
  • saltPrzyprawy10 g
  • black pepper (freshly ground)Przyprawy2 g
  • Parmesan cheese (finely grated)Nabiał80 g

na porcję

Wartości odżywcze

789kcal

Węglowodany
65 g
Białko
11 g
Tłuszcz
54 g
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Przybory

  • Szatkownica
  • Patelnia
  • Łyżka cedzakowa
  • Garnek
  • Patelnia głęboka
  • Miska

krok po kroku

Przygotowanie

  1. Slice and dry the zucchini

    • Slice the zucchini thinly, using a mandoline if you like.
    • Leave the zucchini in the sun for a few minutes so they dry a little.
    Krok 1

  2. Fry the zucchini

    • Heat the extra virgin olive oil and fry the zucchini slices until golden, not too brown.
    • Drain them on paper and keep a couple of slices aside for the topping.
    Krok 2

  3. Start the sauce

    • In a pan, heat a little extra virgin olive oil with the fresh garlic.
    • Add the basil, the flour and the fried zucchini.
    • Season with salt and plenty of pepper, then add hot water and simmer.
    Krok 3

  4. Cook the spaghetti

    • Cook the spaghetti in salted boiling water until al dente.
    • Finish the cooking in the zucchini sauce with a little pasta water.
    Krok 4

  5. Cream with Parmesan

    • Switch off the heat and stir in the grated Parmesan and fresh basil.
    • The sauce should become creamy, like a carbonara.
    • Plate with the reserved zucchini slices and a few basil leaves.
    Krok 5
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