With chickpeas, with pesto, with pistachios, with pine nuts or without pasta: which recipe do you choose? Find out how they are prepared
The recipes for preparing pasta salad and zucchini are never enough. So why not join them? Here are four of them to prepare the cold pasta with zucchini and many other delicious ingredients, plus a special recipe, which will accompany you throughout the year (but especially when the courgettes are in season!)
1. Cold pasta with zucchini, chickpeas and feta
It is a complete first course, full of protein and from Mediterranean flavor. Cook some butterflies in abundant salted water, drain them, pass them under cold water and let them cool. Meanwhile, sauté in a pan with a drizzle of oil and one Red onion minced zucchini in cubes. Add salt after cooking and let the zucchini cool too. Season the pasta with the zucchini, gods artichokes in oil cut into quarters, of black olives greek gods chickpeas in box, Cherry tomatoes cut into quarters and crumbled feta. Finish with a round of oil, lemon juice and oregano or prepare a dressing with oil, red wine vinegar, lemon juice, oregano, parsley and mustard.
2. Pennette with pesto, zucchini and rocket
In this pasta there are just all the possible shades of green. Cook the penne and season with oil and pesto. While they are cooling, sauté in the pan zucchini with a clove of garlic. Combine them with the pasta together with the Taggiasca olives, gods dried cherry tomatoes cut into strips and a few flap of roasted pepper in oil cut into cubes. Add some rocket too and let it rest in the fridge for a few hours before serving.
3. Cold pasta with zucchini and pistachios
Prepare a pesto blending two handfuls of parsley, two tablespoons of pistachios (previously toasted in a pan without other seasonings), a clove of garlic deprived of the internal bud, two tablespoons of parmesan grated, salt, pepper and lemon juice.
Boil gods fusilli, stir-fry zucchini with a little oil and let the two preparations cool. At this point season pasta with pesto, courgettes and another two or three tablespoons of roasted and chopped pistachios coarsely.
4. Pine nuts, dried tomatoes and zucchini
This cold pasta is very tasty and tasty. To prepare it, cut the zucchini in slices and sauté in a pan with a chopped onion until they are golden brown. Meanwhile, cook your favorite pasta shape, drain and let it cool. Add the zucchini to the pasta and season with the dry tomatoes cut into strips, plenty of fresh basil, flaked Parmesan cheese and some toasted pine nuts in a non-stick pan without other seasonings. Season with a little oil and balsamic vinegar.
5. Special recipe, zucchini noodles
To amaze your guests, replace the pasta with zucchini spaghetti: lately they are becoming popular on the web. They are obtained with a special kitchen gadget and can be eaten either raw, or sautéed briefly in a pan. In this way you will get a delicious and light gluten-free first course.
And if we made strudel with zucchini?
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