Pasta with basil and zucchini
6 servings
20 minutes
Pasta with basil and zucchini is the embodiment of summer freshness and harmony of flavors in Italian cuisine. Light, tender zucchini sautéed to softness combine with juicy tomatoes, creating a vibrant duet with the rich aroma of fresh basil. The aromatic sauce made from basil, parmesan, and pine nuts adds depth of flavor to the dish, while soft feta with sour cream provides a creamy texture. Historically, pasta with vegetables and greens has roots in the traditions of Italian regions where fresh seasonal produce forms the basis of dishes. This dish is perfect for a light summer dinner or a romantic meal outdoors, reminiscent of warm evenings in Tuscany.
1
Boil the pasta in salted water.
- Fettuccine: 300 g
- Salt: 0.5 teaspoon
2
Slice the zucchini into half-moons, sauté in olive oil, cover, and cook until soft. Add chopped tomatoes and simmer for 2 minutes.
- Courgette: 3 pieces
- Olive oil: 2 teaspoons
- Tomatoes: 4 pieces
3
Prepare the sauce: blend basil, 2 tablespoons of oil, cheese, nuts, and water in a blender.
- Green basil: 1 glass
- Olive oil: 2 teaspoons
- Grated Parmesan cheese: 2 tablespoons
- Pine nuts: 1 tablespoon
- Water: 25 ml
4
Add sauce and salt to the mixture of zucchini and tomatoes. Heat until boiling.
- Salt: 0.5 teaspoon
5
Whip the sour cream with feta in a blender.
- Sour cream: 2.5 tablespoons
- Brynza cheese: 34 g
6
Serve the pasta and vegetables on plates, garnished with a spoonful of cheese with sour cream and basil.
- Sour cream: 2.5 tablespoons
- Green basil: 1 glass
