Pasta with zucchini, basil and almonds
2 servings
30 minutes
Pasta with zucchini, basil, and almonds is the embodiment of freshness and harmony in Mediterranean cuisine. This light yet rich dish combines the creamy texture of zucchini with the crunchy notes of toasted almonds. Basil adds aromatic spice while lemon juice provides a subtle citrus tang that refreshes the flavor. Parmesan completes the composition with a rich, slightly tangy note. This dish is perfect for summer evenings when you crave something light yet flavorful. The recipe's roots trace back to European culinary traditions that value simple and natural ingredients. Such pasta pairs wonderfully with white wine and fresh vegetables and can be an excellent option for dinner with friends or a romantic evening.
1
Cook the pasta in salted water according to the package instructions. Meanwhile, finely chop the almonds and zucchini, and crush the garlic.
- Pasta: 175 g
- Roasted almonds: 2 tablespoons
- Zucchini: 2 pieces
- Garlic: 1 clove
2
Heat oil in a large skillet and sauté the zucchini for 2-3 minutes until softened, then add garlic and half of the basil leaves and sauté for another minute.
- Zucchini: 2 pieces
- Garlic: 1 clove
- Basil: 1 bunch
- Olive oil: 2 teaspoons
3
Drain the water from the pasta, add zucchini, almonds, remaining basil leaves, parmesan, salt and pepper to taste, lemon juice. Mix everything and serve.
- Pasta: 175 g
- Zucchini: 2 pieces
- Roasted almonds: 2 tablespoons
- Basil: 1 bunch
- Grated Parmesan cheese: 3 tablespoons
- Lemon juice: 1 tablespoon
