Description
Oh! Season zucchini... of... vengeance kabachkov Need to use it while they are young, those little green, such fresh... wow!!! Soup was cooking, pie and muffins baked in bacon wrapped, stuffed, fried with garlic... Where else... how else... what else... Eureka!!! Not to make me pasta with zucchini? So, solved!
Ingredients
-
Pasta
300 g
-
Onion
1 piece
-
Cabbage
6 piece
-
Zucchini
2 piece
-
Mushrooms
300 g
-
Garlic
3 tooth
-
Ginger
0.5 tsp
-
Cream
1 cup
-
Parsley
2 Tbsp
-
Salt
-
Vegetable oil
2 Tbsp
-
Black pepper
Cooking
Onions finely chop, garlic peel and push through a press, peel the ginger and grate on a fine grater.
Cabbage leaves and chop noodles.
Fry onion until transparent with cooking oil in a deep saucepan.
Add the garlic and ginger (there's decide, according to your taste how much ginger to put: someone who loves his fragrance, some not). Lightly fry.
Add sliced mushrooms (if fresh, pre-cook), all together sauté for couple of minutes.
Add the cabbage and zucchini, peeled and chopped into small cubes. Salt and pepper to taste. The contents of the saucepan stir over medium heat and saute until the vegetables are soft. If the cabbage you are not too young, it should be slightly mash with salt, or scalded with boiling water to become softer.
Pour the cream and little else to put out the sauce.
Add the parsley and mix well. The sauce is ready. While preparing sauce, cook pasta, what do you like, until tender, drain. And then the taste as you like. You can put the pasta right in the sauce and mix all...
Can I put it on a plate pasta, and top liberally cover with the sauce... Delicious and very unusual... Bon appetit!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.