One of the fastest pasta dishes, made with melted zucchini and lemon zest, with a hint of spiciness.
Ingredients
400 g of spaghetti
3 zucchinis
2 cloves of garlic
The zest and juice of one lemon
50 g of grated parmesan
3 tbsp of olive oil
2 tbsp of GREEN LIGHT DISTRICT sauce
Salt
Preparation
Cut the zucchinis into thin rounds and melt them in the oil with the crushed garlic for ten minutes over medium heat, until they can be mashed with a fork. Half of it should almost become a cream, which will coat the pasta.
Cook the spaghetti, drain it one minute before it's done while keeping a ladle of water, and finish it in the pan with this water, the zest and juice of lemon, and the parmesan. Stir in the GREEN LIGHT DISTRICT off the heat.
Serve immediately, with a twist of the pepper mill and a bit of parmesan.
Cook the spaghetti, drain it one minute before it's done while keeping a ladle of water, and finish it in the pan with this water, the zest and juice of lemon, and the parmesan. Stir in the GREEN LIGHT DISTRICT off the heat.
Serve immediately, with a twist of the pepper mill and a bit of parmesan.
Take the opportunity to discover or rediscover the GREEN LIGHT DISTRICT
Marinated jalapeño, jonagold apple, and fennel, it is designed as a Mediterranean salsa verde, just as comfortable on Mexican quesadillas or tacos as on falafels, durum wraps, or pizzas.
Handmade in Brussels with the finest fresh ingredients, just like all of our hot sauces.