Summer Pasta

Wednesday morning. August is here. Feel like eating much in the heat? No, I didn’t think so. Still, we need to give this body some light energy. So here’s one of the best recipes I know of which does the trick for summer months.

Pasta with carrots and zucchini

450 grams fettuccine 

2 big carrots

2 zucchini 

Olive oil

Fresh basil

Salt

In a big pot, bring water to boil and add pasta and some salt. Stir immediately so fettuccine don’t stick to each other.

Remove peel from carrots and zucchini.

In a pan, heat up some oil. Using the peeler, slice up the carrots in long peels directly in the pan. Stir so they get cooked evenly. Do the same with the zucchini. The vegetables need to be mildly fried, don’t overcook.

Drain pasta and add cold water – this will cool the fettuccine off quickly and prevent them from sticking to the vegetables. Mix with the cooked vegetables. 

Separately, make a dressing from olive oil, chopped fresh basil and salt.  Add a bit of water if it looks too thick. Mix and shake in a jar so all combine thoroughly. Pour dressing over pasta and vegetables. 

Bon apetit! Happy Wednesday!

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