Thursday, April 21, 2016

Scialatielli with Zucchini and Tumeric

Scialatielli con Zucchine alla Curcuma
This is delicious and very simple! Fresh and healthy like the dish you would like to eat in the summer! I highly suggest you try it! Accompany with a glass of white wine if desired.

Preparation time: about 30 minutes
Cooking time: about 40 minutes total
Class: economy-healthy

Serves 4-5

Ingredients:
Some cups vegetable oil (enough to fry)
5-6 medium zucchini (about 1 lb or 450g), thinly sliced
1 garlic clove, peeled and finely chopped
3 tbsp. extra virgin olive oil,
3-4 fresh mint leaves, chopped
Salt, about a pinch + 1½ tbsp.

Water, about 10 cups (2 ½ L)
1 lb. (450g) Scialatielli pasta
Tumeric powder, 1 tsp. or to taste

Method:
1. Heat the vegetable oil and fry the zucchini. Place them in a large bowl and toss with garlic, extra virgin olive oil, mint, salt to taste.

2. Meanwhile, bring a large pot of water to a boil. Then add 1 ½ tbsp. of salt, add pasta and boil it, stirring often, until “al dente”. Drain the pasta and transfer to the bowl with zucchini. Mix well and transfer all to a non stick pan. Let cook all together 2-3 minutes, stirring constantly. Then, add the tumeric powder and mix again. Serve immediately.


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