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🍝 Spring Pasta in Crispy Parmesan Baskets

662 kcal · 30 min · 4 servings

Spring Pasta in Crispy Parmesan Baskets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cook the pasta in boiling salted water until al dente.
  2. 2. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  3. 3. Line a baking tray with baking paper.
  4. 4. Draw four circles with a diameter of about 18 centimeters on the paper.
  5. 5. Sprinkle each circle thinly with grated Parmesan cheese.
  6. 6. Melt the Parmesan in the preheated oven until it is golden yellow.
  7. 7. Take the trays out of the oven.
  8. 8. Place the still warm Parmesan circles over a bowl with a diameter of about 12 centimeters.
  9. 9. Shape the cooled Parmesan discs into small baskets.
  10. 10. Wash the zucchini and cut it into bite-sized pieces.
  11. 11. Peel the carrots and cut them into fine, long sticks.
  12. 12. Heat two tablespoons of oil in a pan.
  13. 13. Fry the vegetables while shaking the pan occasionally.
  14. 14. Peel the garlic and press it into the pan.
  15. 15. Season the vegetables with salt and pepper.
  16. 16. Drain the mozzarella.
  17. 17. Cut the mozzarella into bite-sized pieces.
  18. 18. Wash the basil and shake it dry.
  19. 19. Pluck the basil leaves from the stems.
  20. 20. Drain the pasta and let it drain well.
  21. 21. Mix the pasta with the mozzarella and basil into the vegetables.
  22. 22. Finally, season the mixture with salt and pepper to taste.
  23. 23. Fill the pasta into the prepared Parmesan baskets.
  24. 24. Serve the dish immediately.

Nutrition per serving