148
Ingredients
EQUIPMENT
-
Pan
INGREDIENTS
- 1 lbs Short cut pasta I used pennoni in the video
- 1/4 cup Extra virgin olive oil 55 ml
- 3 small Whole cloves of garlic or more to taste.
- 1 1/2 lbs Zucchini 700 grams
- 1 handful Fresh basil
- Salt to taste
- Fresh cracked pepper
- Sharp provolone cheese to taste You can replace with Pecorino Romano or Parmigiano Reggiano
Instructions
-
In a large Sauté pan heat the oil and brown the garlic until golden and remove.
-
Add add the zucchini and stir.
-
In a large pot with cold water place on high heat and bring to a boil for your pasta.
-
Keep stirring the zucchini.
-
When the water is boiling add your salt to taste and drop your pasta.
-
When pasta is 3/4 cooked drain but reserve 1 cup of the pasta water.
-
Now put the drained pasta in with the zucchini and slowly add the pasta water.
-
Continue stirring until all well combined and pasta is cooked.
-
Now add your chopped basil, fresh cracked pepper and lots of the provolone cheese grated on top.
