Pasta with pak choi and zucchini
4 servings
60 minutes
Pasta with pak choi and zucchini is a refined blend of Italian tradition and fresh vegetables gifted by Mediterranean cuisine. The light hint of white wine gives the sauce amazing depth, while basil completes the aromatic symphony. Pak choi is the unexpected hero of this dish; its tender texture pairs beautifully with crunchy zucchini and sweet cherry tomatoes. Olive oil adds smoothness, and pine nuts provide a refined aftertaste. This dish not only delights the palate but is also suitable for a light dinner or lunch, filling the body with nutrients without heaviness. The simplicity of preparation makes pasta accessible to any gourmet wishing to touch the art of Italian gastronomy. Cook with love, enjoy the harmony of flavors, and immerse yourself in a culinary journey!
1
Boil the pasta.
- Durum wheat spaghetti: 150 g
2
Sauté chopped onion and garlic in oil lightly.
- Shallot: 20 g
- Garlic: 1 clove
3
Pour in the wine, cooking while stirring until the liquid evaporates.
- Dry white wine: 30 ml
4
Add chopped pak choi, zucchini, and tomatoes.
- Pak choi (bok choy): 50 g
- Courgette: 1 piece
- Cherry tomatoes: 50 g
5
After a couple of minutes, add the spaghetti to the pan and pour in broth or water.
- Durum wheat spaghetti: 150 g
- Vegetable broth: 80 ml
6
Salt to taste, add basil.
- Salt: to taste
- Basil: 1 sprig
7
Sprinkle with nuts before serving.
- Pine nuts: 20 g
