Zucchini pasta alla nero

Serves 4 │30 min

A delicious and comforting Italian dish, this creamy zucchini pasta with salciccia brings together the flavors of zucchini, garlic, Italian herbs, parmesan cheese. Get ready to indulge in this simple yet satisfying pasta recipe!

Ingredients

• 200 grams pasta (linguine, spaghetti, or your choice)

• 2 medium zucchinis

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• ½ teaspoon chili flakes (adjust to taste)

• ½ teaspoon dried oregano

• Salt and black pepper, to taste

• Grated Parmesan cheese, for garnish

• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. Meanwhile, wash the zucchinis and trim the ends. Using a spiralizer or julienne peeler, cut the zucchinis into thin, noodle-like strips. Set aside.

3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

4. Add the zucchini noodles to the skillet and cook for 3-4 minutes until they have softened slightly but still retain some crunch.

5. Sprinkle chili flakes, dried oregano, salt, and black pepper over the zucchini noodles. Toss to evenly coat.

6. Add the cooked pasta to the skillet and gently toss everything together until well combined. Cook for an additional 2-3 minutes to heat the pasta through.

7. Divide the zucchini pasta between serving plates. Garnish with grated Parmesan cheese and fresh basil leaves.

8. Serve immediately and enjoy this light and flavorful Italian zucchini pasta!

   
   Note: Feel free to add cooked shrimp, grilled chicken, or sautéed mushrooms if you'd like to make it a heartier dish.