Angelica alle zucchine

Here’s the recipe for “Angelica alle zucchine,” a vegetarian twist on the classic Italian pasta dish.

Ingredients

• 320 g of “Angel Hair” pasta (Capelli d’Angelo)
• 3 medium zucchini
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Red chili pepper (optional)
• Grated Parmesan cheese (optional)
• A handful of fresh basil leaves (optional)

Preparation

1. Wash the zucchini thoroughly and cut them into julienne strips or thin slices, according to preference.
2. Peel the garlic cloves and chop them finely. In a large pan, heat the extra virgin olive oil and sauté the garlic until it becomes lightly golden.
3. Add the zucchini to the pan with the garlic and sauté them for a few minutes over medium heat. If desired, add some chili pepper for a touch of spiciness.
4. Meanwhile, bring a pot of salted water to a boil and cook the “Angel Hair” pasta following the instructions on the package, making sure to drain it one minute early to keep it al dente.
5. Transfer the drained pasta to the pan with the zucchini and toss it with the seasoning, adjusting salt and pepper to taste.
6. If you wish, add the grated Parmesan cheese and some hand-torn fresh basil to enrich the dish.

For an “Italian-style” variant, you can add some crumbled salted ricotta over the pasta before serving, for a creamy and savory touch.

Serve hot and, if liked, accompany with a glass of light and fresh white wine like a Pinot Grigio.

Curiosity

The pasta “Angel Hair” (Capelli d’Angelo) is particularly thin and cooks very quickly. This type of pasta is perfect for light sauces with vegetables or for delicate preparations such as refined broths and soups.