11 dic 2009

Spaghetti with zucchini and almonds


500 g spaghetti
3 zucchini
6 small tomatoes of Pachino
1 tablespoon almond kernels
1 clove garlic
2 tablespoons Parmesan or pecorino cheese (your choice)
salt and pepper


In a large nonstick skillet, lightly fry the garlic with a little extra-virgin olive oil and add the zucchini washed and cut into half-washers. Add salt and pepper and cook low heat for 5 minutes, add chopped tomatoes in half and continue cooking for another 10 minutes or so. Besides cook the spaghetti al dente, drain and pour into the pan, add the almonds and the grated cheese, sprinkle with chili.

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