Try this delicious recipe inspired by the new spring/summer collection of Gucci.

spaghetti con le zucchine

Recipe. FOR 4 PEOPLE

500 g (18 ounces) spaghetti (because I’m sure someone will ask for more) + 5 julienne cut zucchini + 1 minced garlic clove + minced parsley + 1 small chili pepper minced + extra virgin olive oil + truffle oil + fresh mint +salt + pepper.

Wash the zucchini carefully, dry and cut in julienne slices (if you are short of time you can find them pre-cut in the “prepackaged salad” area of your grocery store). Put the minced garlic in a non-stick pan with the minced parsley, the chili, a bit of extra virgin olive oil and the julienne cut zucchini. Let cook on low  for  about 10 minutes adding  a bit of truffle oil at the end of the cooking time (you decide how much based on the intensity of truffle flavor that you desire). Cook the spaghetti in salted water and drain when they are cooked al dente (about 7 minutes). Mix them in the pan with the zucchini and let them simmer in the sauce on a low flame for about 1 minute. They are now ready to be served.

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