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Pasta with zucchini and pitted Taggiasca olives

4 people

Low difficulty

30 minutes

Ingredients:

360 g of amaranth grain and chickpea pasta
2 trumpet courgettes
3 tablespoons Pitted Taggiasche Olives E. Amoretti di Lorenzo
100% Italian Extra Virgin Olive Oil filtered E. Amoretti di Lorenzo
Salt and pepper

Preparation:

Pasta with zucchini and Taggiasca olives is very simple to make. Put the water on the fire to cook the pasta, add salt. Prepare the sauce by taking the washed courgettes, remove the ends and cut them into thin wheels. Take a pan and pour a drizzle of 100% Italian Extra Virgin Olive Oil filtered E. Amoretti di Lorenzo, brown the zucchini quickly, add salt, pepper and add a cup of water, cook 5-6 minutes. Take the Pitted Taggiasche Olives E. Amoretti di Lorenzo, half reduce them into small pieces and half leave them as they appear. Add the olives to the courgettes.
Meanwhile cook the pasta and drain it, put it directly in the sauce, mix and serve.

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