This pasta dish is a true explosion of flavor, with a particular taste that recalls Nerano, but also cacio e pepe, so you absolutely must try it!
We start by slicing the zucchini into rounds with a mandoline.
Then we sauté them in a pan with extra virgin olive oil and garlic.
When they are ready, we set some aside.
Meanwhile, cook the pasta in boiling salted water.
When it is ready, drain it directly into the pan with the sauce.
Add a little water and finish cooking.
With the heat off, toss to combine, adding the cashew cream and Parmesan.
Serve with the reserved zucchini, pepper, and lemon zest.
Mandoline
Pan
A simple dish, with few ingredients, but one that will definitely satisfy you!
Italia, Liguria
| Energy (kcal) | 120.09 |
| Carbohydrates (g) | 21.23 |
| of which sugars (g) | 1.93 |
| Fat (g) | 1.94 |
| of which saturates (g) | 0.33 |
| Protein (g) | 5 |
| Fibre (g) | 1.5 |
