🍝 Shell Pasta with Zucchini

Name: Shell Pasta with Zucchini
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Zucchini; 2 Garlic cloves; 4 tbsp Olive oil; Salt; Pepper (from the mill); 1 bunch Basil; 400 g Pasta (e.g. large elbow macaroni or shells); grated Parmesan (to taste)

488 kcal · 30 min · 4 servings

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Ingredients

2 Zucchini
2 Garlic cloves
4 tbsp Olive oil
Salt
Pepper (from the mill)
1 bunch Basil
400 g Pasta (e.g. large elbow macaroni or shells)
grated Parmesan (to taste)

Instructions

1. Wash the zucchini thoroughly.
2. Slice the zucchini lengthwise into thin rounds.
3. Cut the zucchini slices into bite-sized strips.
4. Peel the garlic.
5. Finely chop the garlic.
6. Heat two tablespoons of oil in a pan.
7. Sauté the zucchini strips together with the garlic for two to three minutes.
8. Season the mixture with salt and pepper.
9. Slice the basil into thin strips.
10. Set aside a few nice basil leaves to use for garnishing later.
11. Cook the shell pasta in plenty of salted water until al dente (firm to the bite).
12. Drain the pasta.
13. Mix the drained pasta with the zucchini strips.
14. Reserve some of the chopped basil for the sauce.
15. Add the remaining chopped basil to the pasta and zucchini mixture.
16. Drizzle the remaining olive oil over the pasta.
17. Toss everything well to combine the flavors.
18. Finally, adjust the seasoning of the pasta with salt and pepper.
19. Serve the pasta immediately.
20. Garnish the portions with the reserved basil leaves.
21. Optionally serve grated Parmesan cheese on the side.

Nutrition per serving

kcal: 488
Protein: 17 g · Fett/Fat: 13 g · Carbs: 74 g