Spaghetti with new potatoes and zucchini
4 servings
30 minutes
Spaghetti with young potatoes and zucchini is a delicate and light dish that reflects the simplicity and elegance of Italian cuisine. Historically, the combination of pasta with vegetables arose as a way to enjoy seasonal gifts from nature, while young potatoes add a velvety softness to the texture. The flavor of the dish is surprisingly harmonious—sweet zucchini and tender potatoes are complemented by the rich aroma of olive oil and the spice of ground black pepper. The finishing touch is grated Asiago cheese, which adds a pleasant saltiness and makes the dish even more appetizing. Spaghetti with young potatoes and zucchini can be served as a standalone dish or as a side to white meat or fish, creating an atmosphere of a cozy family dinner.
1
Cut the potatoes and zucchini into small thin sticks. Bring a pot of salted water to a boil and add the potatoes. Cook for 8 minutes. Add the spaghetti and cook, stirring, for another 8 minutes.
- New potatoes: 3 pieces
- Courgette: 6 pieces
- Spaghetti: 450 g
2
Then add the zucchini and cook for another 4 minutes.
3
Pour 0.25 cup of spaghetti water into a serving bowl. Drain the pasta with vegetables and transfer to the serving bowl. Add olive oil, salt, and pepper to taste. Then sprinkle with grated cheese, mix lightly, and serve.
- Olive oil: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
- Asiago cheese: to taste
