When it comes to food and especially pasta, I’m an authentic italian!
Some days ago I wanted to prepare something fast, easy, light, and most of all delicious. So, I cooked trenette with zucchini, cherry tomatoes and shrimps. I think it’s a perfect seasonal pasta that can be accompanied with a white wine, like a Vermentino.
Ingredients for 4 people:
4 Zucchini, 1 clove of garlic, olive oil, salt, some parsley, trenette pasta, cherry tomatoes and shrimps.
Add olive oil to the pan, lower heat to medium, add garlic and saute until golden.
Wash the zucchini and cut them into small pieces of medium size. Then, add the zucchini and fry them until they start to brown slightly. Cut the cherry tomatoes in small pieces and put them in the pan together with the zucchini. Add salt.
Meanwhile bring water to boil. Transfer the shrimps into the water, cover it, and boil the shrimps until cooked, about 5 minutes. Then, add the shrimps in the frying pan with the zucchini and the cherry tomatoes. Stir and sauté for few minutes.
Finally, when pasta is cooked to “al dente”, drain in a colander and add pasta to sauce. Mix together carefully to combine. Add chopped parsley.
Serve immediately and generous helping of white wine!
I have choosen the smallest zucchini, big as a ring finger with the flower still attached (they are less watery, tastier and sweeter).
When zucchini are frying, mix them gently, because they break very easily.