Whole Wheat Farfalle with Lemon and Thyme Zucchini

Here’s a simple and delicious recipe for preparing whole wheat farfalle with lemon and thyme zucchini, with an all-Italian twist.

Ingredients

• 320 g of whole wheat farfalle
• 2 medium zucchinis
• 1 organic lemon (both zest and juice)
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• A bunch of fresh thyme
• Salt and pepper to taste
• Grated parmesan (optional)
• A pinch of chili pepper (optional)

Preparation

1. Wash the zucchinis and cut them into rounds or thin strips, according to preference.
2. In a large pan, heat the extra virgin olive oil and add the garlic cloves to flavor the oil. If you like, you can add a pinch of chili pepper.
3. Remove the garlic when it’s golden brown and add the zucchinis to the pan. Cook over medium heat until they become tender but still crisp.
4. Grate the lemon zest and squeeze the juice, being careful not to include any seeds.
5. Add the lemon zest to the zucchinis and after a few minutes the lemon juice, to allow the citrus flavor to be absorbed by the vegetables.
6. Boil a large pot of water. When it reaches a boil, salt the water and cook the whole wheat farfalle according to the package instructions for al dente.
7. Drain the pasta, reserving some of the cooking water, and add it to the pan with the zucchinis. Mix well so the pasta absorbs the flavors.
8. If necessary, add some of the pasta cooking water to make the sauce creamier.
9. Turn off the heat and add the fresh thyme leaves, mixing gently.
10. Serve the whole wheat farfalle with lemon and thyme zucchinis hot, with a sprinkling of grated parmesan and some fresh black pepper if desired.

Curiosity

Farfalle are a type of pasta that, with their shape, capture and retain the sauce within their form, thus ensuring a more intense flavor with every bite. The combination of zucchini, lemon, and thyme is a classic of Mediterranean cuisine, with the lemon giving a pleasant freshness to the dish.