I love “Trombetta d’Albenga” zucchini very much and this vegetable it never fails in my garden. Today I want to share with Anglophone this simple but tasteful recipe that I tried with success.
This recipe serves 4 people.
Nutritional values per person
- kcal 413
- fat 11.8g of which 6g saturated
- carbohydrates 58.6g of which sugars 4g
- protein 14.5g
- 0.23mg sodium
Ingredients
- 500 g of “Trombetta d’Albenga” zucchini
- 400 g of organic whole-grain spaghetti
- 100 g of robiola cheese
- 1 tablespoon of organic extra virgin olive oil
- pepper
Preparation
Clean the “Trombetta” well and grate it roughly.
Heat a little of extra virgin olive oil in a cooking pan, then add the “Trombetta” pieces with a little water.
Cook it for 5/7 minutes mixing sometimes.
At he same time heat water in a pot to cook pasta. Then cook the pasta as well. Keep a little cup of cooking water before drain the pasta you will need it in minutes!
Add “robiola” chees and the little cup of cooking water into the cooking pan with “Trombetta”, then blow up all ingredients together.
Add pasta also to the cooking pan, raise the fire and blow up again for another minute.
Add a pinch of black pepper if you like.
That’s all, folks! You can taste a small piece of Liguria inside this dish.
See you soon!