Summer Zucchini Pasta

Por Spain on a Fork · 20 min

Ingredientes

Modo de preparo

1. Cut the washed, dried zucchini into 1 cm half-moons, put them in a colander over a bowl, season with sea salt and set aside.
2. Fill a stock pot a little over halfway with water, season generously with sea salt and bring to a high heat.
3. Heat the olive oil in a large frying pan over medium heat.
4. Finely chop the onion and roughly chop the garlic.
5. Add the onion and garlic to the pan and stir constantly until the onion is translucent, about 3 to 4 minutes.
6. Pat the zucchini dry on paper towels, add it to the pan and stir with the onion and garlic, stirring every 30 seconds to 1 minute so it browns evenly.
7. After 3 to 4 minutes, when the zucchini is lightly translucent, add the oregano, parsley, thyme and some black pepper, then stir in the broth and reduce to low-medium heat.
8. When the water boils, add the penne and stir every 2 to 3 minutes.
9. Add the frozen peas to the simmering zucchini, stir gently and keep simmering on low-medium heat.
10. When the pasta is al dente, move it straight from the pot into the pan with the zucchini (a little pasta water is fine), take the pan off the heat and stir gently.
11. Divide the pasta among serving dishes and top with the grated cheese and fresh basil.

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