Pasta Fresca Zucchina


I love me a messy bowl of pasta, especially when it's ~FRESH~ 👩🏻‍🍳🍝 this was a portion for 4 people. I get so disgusted when I'm scrolling through insta and see photos of "pasta pulls" of one dish with THIS amount of pasta for one person. Pasta making is an art form. Eating pasta in the many ways we do is so often exploited by how accessible it is. In my opinion, pasta should be enjoyed in the same way you would enjoy painting a picture, a walk/run, reading, or whatever you do to relax. It should be appreciated and not consumed in mass amounts, especially because that's doing damage to your digestion!! Next time you go for a bowl, enjoy a portion the size of your fist with a glass of wine, and breathe 😌 I guarantee you won't be left feeling bloated, stuffed, or like a meatball 😂 but rather light, pleasantly full, with maybe a little room for a biscotto ;)

What You'll Need:

2 zucchine sliced

handful of grape tomatoes cut in half

2 cloves of garlic

handful of fresh parsley

Preparation: Boil the water for the pasta, brown the garlic lightly in a large pan with olive oil. Add the zucchine with a little salt. Once the zucchine are cooked, add the tomatoes and cooked until the juice from the tomatoes starts to form a little sauce. I used fresh pasta which cooks in about 2-3 minutes (you can find it in the refrigerated section if you don't have time to make it!) make sure to salt the pasta water (I always use course salt to salt water), drain when it's cooked then toss with your sauce. Add fresh parsley/hot pepper at the end if you like!

Alyssa D'AdamoComment