July 3rd, 2016
Fettuccine with zucchini
one tablespoon olive oil
One cube of butter
2-3 anchovy fillets
1 large zucchini
3 tablespoons of pesto
2 sun-dried tomatoes in oil
250 g green fettuccine with spinach and basil
Freshly grated parmesan cheese
fresh ground pepper
Heat a pan or a wok over medium heat with the olive oil, the butter and the sliced garlic. Add the anchovy fillets and stir for 30 seconds before adding the cubes of zucchini. Season with freshly ground pepper and add the sliced dried tomatoes.
Separately boil the pasta in salted water for a few minutes – according to the directions on the package.
Drain the pasta and mix it with the pesto. Add the zucchini and stir everything. Grate some parmesan over and serve immediately.
Like I said, simple and delicious!