Zucchini Pasta & Green Sauce



  • 1 pack of pasta
  • 1 large onion
  • 500 g zucchini
  • half a teaspoon of salt
  • 2 cloves of garlic (finely chopped)
  • 1/2 teaspoon of olive oil
  • 4-5 sprigs of chopped dill
For the green sauce:
  • 1 jar for sauce
  • 2 bunches of fresh basil
  • 1 bunch sorrel
  • 1 teaspoon of extra virgin olive oil
  • 3 cloves of garlic
  • 1 pack of peanuts
  • 5 walnut kernels
  • 2 tablespoons grated aged cheddar cheese (Or powdered Parmesan)

Wash the zucchini, cut into cubes without scraping the skin. Peel and dice the onions in the same way. Rub the onions thoroughly in the palm of your hand with salt, squeeze out the excess water so that the bitter juice comes out.
Transfer the onions and zucchini to the pot and mix, sprinkle with the garlic and pour the olive oil. Cook for 20 minutes on very low heat. Remove from the stove and let it cool.
Boil the pasta in boiling water with 1 teaspoon of salt and 1 tablespoon of oil for 10 minutes. When the pasta is cooked, drain the water. Add the zucchini, mix and sprinkle with chopped dill. You can serve cold if you wish.
Transfer the washed and drained greens to the food processor. Add the extra-virgin olive oil, garlic, pine nuts and walnuts. Blend until it becomes a puree. If the sauce is too thick, you can add 2-3 tablespoons of olive oil.


 

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