Spaghetti with zucchini and basil

Category: Dishes from cereals and flour products
Spaghetti with zucchini and basil

Ingredients

spaghetti 250 g
green zucchini (~ 3.5 cm in diameter) 700 g
butter 75 g
cheese 75 g
basil green (leaves) 20-30 g
olive or vegetable oil 50 ml
salt taste

Cooking method

  • Rinse the basil under running water, dry and cut into strips.
  • Wash the zucchini and cut into thin slices, not too thin or coarse, about 2 mm and the same size. Dry and fry them in portions until golden-green in a pan with well-heated olive oil, the zucchini should remain green, do not overexpose during frying. Put the finished slices on paper towels and leave for a while.
  • Along with cooking the zucchini, pour water into a saucepan, put it on fire, bring to a boil and boil the pasta until it is al dente.
  • About 3-4 minutes before the end of cooking, start making the sauce. In a separate bowl, grind the cheese and halve the mixture. Take a frying pan and put on low heat, add about 1 cup of water in which the pasta is cooked, then one part of cheese and butter. Stir slowly using a whisk. The mass should not become lumpy, it should be beautiful, uniform and shiny. Add zucchini, salt and hot spaghetti to the curd in a colander (do not drain the spaghetti water). Remove skillet from heat and add the second portion of cheese. Mix the pasta well, if necessary, add more water, in which the pasta was cooked. Sprinkle with basil, stir, place the pasta on bowls and serve.

The dish is designed for

2-3 servings.

Time for preparing:

30 minutes.

Note

According to Ella Martino's recipe "Spaghetti with zucchini from Nerano by Roberto Alloka". Thanks to the author!
In the recipe, the author warns that there can be no substitution of ingredients, but "cacocavallo" cheese is a rarity. In general, without any claims to authenticity, the dish was prepared with the available ingredients. According to the recipe, the "cachokovallo" cheese, which has a sweet and mild taste, smoothes out the taste of aged parmesan, probably, you should get a soft creamy - cheesy taste not devoid of tart - spicy notes, which are supported by the addition of white pepper (I did not add it during cooking) the amount of basil was less than in the recipe, since the cheese was not matured, with a softer taste. By the way, basil must be added just before serving, as it darkens very quickly from heat.
The finished dish turned out to be simply wonderful in terms of the harmony of taste and aroma - a creamy cheese aroma complemented by a subtle note of basil, a beautiful color combination of ingredients, everything not only arouses appetite, but also surprises with its originality, which brings variety to the home menu.

Elena Vasilisovna
Corsica, thanks for the interesting recipe. And how did you describe the cooking process and note! just a song!
Admin

Oh !, More zucchini! The most frequent vegetable on our tables Thank you, Ella Martino always has delicious recipes, and if you also love Tuscany, then doubly delicious
Tashenka
Corsica, (it’s a shame that I don’t know the name ...) thanks for another affordable recipe. True, there is no refined cheese in our village, but I will cook it anyway. How else to teach my boys to eat vegetables, and not just pasta.
Admin
Quote: Tashenka
How else would my boys teach to eat vegetables, not just pasta.

Natasha, the most optimal, to cook sauces on vegetables, you can with pieces of meat, or with seafood, and add boiled spaghetti macaros to the sauce and warm up - super food will turn out

For example, this creamy one with sea reptiles

Spaghetti with zucchini and basil

=======================

Corsica, what a pity that your name is not on the profile, but I really want to address it by name
Name in the studio!

Tashenka
Tanyusha, they do not like my sauces. As soon as she was not sophisticated. Macaroni and cheese and something to them, such as cutlets, nuggets, breast in cream, sometimes a piece of chicken, ... We don't want anything else.
Admin

Natasha, I sympathize
Tashenka
Tanya, and which of the available cheeses would you recommend using in this recipe? (May Corsica forgive us, I just really wanted to cook this dish for myself!)
Admin
Quote: Tashenka
which of the available cheeses

Natasha, it is best to take from cream cheeses (hard), such as lamber, pile and the like. The taste can be neutral, only so that it melts well and quickly from warm macaroons. And the taste can be given with spices, aromatic salt.
You can use a grated parmesan, which is fine too.

You can take cream cheese directly into the pasta, and sprinkle a little more grated Parmesan on a plate - very tasty
Tashenka
Well-oo-oo-oo ... Dump, parmesan ... Lambert is sometimes found in our village, and everything else is from the realm of fantasy. Boom to try to cook from what we find.
Corsica
Elena Vasilisovna, Admin, Tashenka, to your health! Thank you for your attention to the recipe.
Quote: Tashenka
May Corsica forgive us, I just really wanted to cook this dish for myself!
Natasha, not for that, and I'm glad that the recipe is interesting. I agree with the opinion Tanya about cheese varieties, indeed, the main characteristic is the preservation of a beautiful consistency during and after heating, bring the taste with ground white pepper and the necessary amount of fresh basil.
Quote: Tashenka
How else to teach my boys to eat vegetables, and not just pasta.
Quote: Tashenka
they don't like sauces. As soon as she was not sophisticated. Macaroni and cheese and something to them, such as cutlets, nuggets, breast in cream, sometimes a piece of chicken, ... We don't want anything else.
little input, I suppose that would be good dishes in which vegetables are offered with contrasting and opposite textures, for example, as in "Gozlem with herbs" or tortilla / lavash with vegetables, and boiled broccoli served with butter sprinkled with roasted nuts (for example, almonds ), or in dishes where vegetables play a subtle and more familiar role, such as in "Hyunkyar beendi / Meat on a pillow of baked eggplant with bechamel":

Spaghetti with zucchini and basil


The eggplant puree is very similar to mashed potatoes and sets off well-cooked meat. Perhaps, the vegetable dishes of Georgian cuisine would be to the taste. And, if they do not perceive it at all, then try adding vegetables in small quantities to already familiar dishes, as a seasoning, for example, before cooking the breasts in cream, make an incision in the fillet (or expand into a layer for a roll) and stuff with cheese mixed with herbs / vegetables, secure with a skewer, which, after cooking, remove and serve. In general, it basically all depends on what exactly they don't like about the cooked vegetable dish - texture or taste, and adjust if desired.
Quote: Tashenka
(it's so offensive that I don't know the name ...)
Quote: Admin
Corsica, what a pity that your name is not on the profile, but I really want to address it by name
Name in the studio!
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