That’s it. But my tip is some light pasta, gluten free and very tasty. I discovered a penne (penne is a type of pasta with cylinder-shaped pieces) made of corn, and gluten free, from a brand named Tivva, and I loved it. Very light and 0% sodium.
And to get even more delicious, the suggestion of sauce comes from Chef Leandro Vassallo, of the Italian restaurant Casa Gusto. I hope you like it!
Pasta with zucchini and Sicilian lemon
375 grams penne
2 or 3 Italian zucchini (depending on size) chopped into cubes
25g clarified butter
1 tablespoon of olive oil
2 garlic cloves, crushed
1/2 cup of vegetable broth
120g of Chevre Goat Cheese (can substituted by light ricotta cheese or low-fat yogurt)
2 teaspoons Sicilian lemon zest.
75g of spinach (you can use frozen type to have less work).
Thin chopped chives to taste
Parmesan shavings to serve
Cook the pasta in boiling salted water until it is “al dente.” Meanwhile, prepare the sauce.
Heat the olive oil and the butter in a pan, and brown the zucchini and garlic over medium heat until zucchini becomes soft.
Add the broth and let it boil. After that, reduce heat.
Then add the spinach, the chives and salt, if necessary.
Drain the water from the pasta and put it in sauce with goat cheese or any substitute. Mix and serve it immediately with Parmesan shavings.
Enjoy this delicious hint from Chef Leandro Vassallo, from Casa Gusto.
Then tell me if you liked it?