Zesty Pasta with Sun-kissed Zucchini, Basil, and Lime
Summer Zesty "Schiaffoni": Pasta, Zucchini, Basil, Lime, and a Seasonal Story!
Ingredients
Serves:
4
2/3 cup + a little more for finishing the dish Vignoli Peranzana Monocultivar Extra Virgin Olive Oil
8 cloves garlic in their skin
7 assorted summer zucchini, thinly sliced
Salt, to taste
8 cups paccheri or schiaffoni pasta
1 1/3 cup freshly grated Parmigiano Reggiano DOP (36-month aged, if possible)
6 tablespoons freshly squeezed lime juice
2 ½ cups medium fresh basil leaves
Freshly ground black pepper, to taste
- 150 ml + a little more for finishing the dish Vignoli Peranzana Monocultivar Extra Virgin Olive Oil
- 8 cloves garlic in their skin
- 800 gr assorted summer zucchini, thinly sliced
- Salt, to taste
- 320 gr paccheri or schiaffoni pasta
- 60 gr freshly grated Parmigiano Reggiano DOP (36-month aged, if possible)
- 90 ml freshly squeezed lime juice
- 80 gr medium fresh basil leaves
- reshly ground black pepper, to taste
Directions
-
Sauté garlic in Vignoli Peranzana Monocultivar Extra Virgin Olive Oil until golden, then remove.
-
Cook zucchini until soft and golden; set aside.
-
Boil pasta in salted water until "al dente," then add it to the zucchini pan with some pasta water.
-
Finish with Parmigiano Reggiano, lime juice, pepper, and basil leaves. Serve with a drizzle of Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.
- Sauté garlic in Vignoli Peranzana Monocultivar Extra Virgin Olive Oil until golden, then remove.
- Cook zucchini until soft and golden; set aside.
- Boil pasta in salted water until "al dente," then add it to the zucchini pan with some pasta water.
- Finish with Parmigiano Reggiano, lime juice, pepper, and basil leaves. Serve with a drizzle of Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.
For this recipe you need
“I Love You” Lemony Pink Smoothie
Vignoli style boosted ricotta cheese
Cakey chocolate chips cookies
