Cook the pasta in plenty of salted water; meanwhile prepare the dressing with the zucchini and shrimp mixture.
In a pan, pour in the extra virgin olive oil, add the garlic, and sauté for a few minutes. Add the zucchini and shrimp mixture and cook for 15 minutes, covered with a lid. During cooking it may release a little water; if so, remove the lid halfway through.
Cut the datterini tomatoes and add them a few minutes before the end of the dressing cooking time, then salt.
Drain the pasta under cold water, place it on a tray, and drizzle with extra virgin olive oil so it does not stick; add the dressing only after the pasta is cold.
Add the basil leaves and serve.
white wine
Maximum 24 hours in the refrigerator.
I recommend preparing it a few hours in advance for a more intense flavor. Serve with a glass of white wine and toasted bread.
Italia
| Energy (kcal) | 125.5 |
| Carbohydrates (g) | 15.65 |
| of which sugars (g) | 1.27 |
| Fat (g) | 2.33 |
| of which saturates (g) | 0.38 |
| Protein (g) | 11.4 |
| Fibre (g) | 0.72 |
| Salt (g) | 0.07 |
