Healthy, in season, fresh and vegetarian! An easy recipe for your spring meals using the best seasonal ingredients.
Pasta (short) - 380 g
Zucchini - 400 g
Peas - 200 g
White Onion - 1 small
Garlic Cloves - 2
Place a pan with extra virgin olive oil over a low flame.
Add 2 cloves of garlic (whole) and a thinly sliced onion.
Remove the cloves when they become golden and make sure the onion never burns or turns dark, they must be cooked slowly.
Add the peas and the sliced zucchini rounds.
In the meantime when your water begins to boil add the pasta,
Before cooking time is up (3 minutes ahead ) use a colander and throw the pasta into the pan directly, don't worry if some boiling cooking water falls into the sauce (that's what will make your pasta creamy - starch released in boiling water).
Turn flame off, and add grated Parmigiano Reggiano or Grana Padano cheese.