Filter
Reset
Sort ByRelevance
Terry Ann Brandt
Pasta with zuchini
Vegetarian shell pasta with zucchini and Parmesan cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente according to the instructions on the package. Drain and keep a cup of cooking liquid.
-
Slice the garlic and the courgette cut into half slices. Heat the butter in a frying pan and fry the garlic for 1 min.
-
Add the zucchini and cook over a high heat for 4 minutes. Season with salt and pepper. Mix the pasta through the zucchini.
-
Heat the rest of the butter with the sage and 2 tablespoons of cooking water in a saucepan until the butter is full.
-
Grate the cheese. Add the cheese and stir until it has melted. Pour the sauce over the pasta and sprinkle with the rest of the cheese and pepper to taste.
Blogs that might be interesting
-
20 minMain dishTasty vine tomato, diced chipotle pepper, (peanut) oil, tofu stir-fry minced slightly seasoned, Mexican spices for beans, ready-to-eat avocado, tortilla wrap, raw vegetables radish mix,tortillas with tofu mince
-
25 minSmall dishpeanut oil, Red onion, Red pepper, Red wine vinegar, hot dog sausage, bock sausage, sausage, white dot, bacon, tomato ketchup, pickle, spring / forest onion,hot dog special with ketchup
-
30 minMain dishpeanut oil, sunflower oil, eggplant, noodles, mie, mango, fresh coriander, fresh basil, Red onion, smoked chicken, white vinegar, sugar, garlic, Red pepper, lemon,noodle salad with chicken and mango
-
55 minMain dishmedium sized egg, kidney beans in pot, sliced leek, grated young cheese, minced beef, cold water, Spice mix tex mex, grated young cheese,mexican dish with leek and beans
Nutrition
540Calories
Sodium14% DV345mg
Fat35% DV23g
Protein42% DV21g
Carbs21% DV63g
Fiber12% DV3g
Loved it