Description
A hearty Italian dish, is well suited for the autumn dinner. Recipe from Julia Vysotskaya, and she certainly knows a lot about the perfect combination: juicy tender zucchini and zesty tangy notes of blue cheese. Cooked very quickly. If you love Italian food, then this dish is for you.
Ingredients
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Zucchini
1 piece
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Blue cheese
100 g
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Pasta
150 g
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Vegetable oil
2 Tbsp
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Dry white wine
100 ml
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Parmesan
50 g
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Cream
50 ml
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Parsley
1 coup
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Garlic
1 tooth
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Black pepper
-
Salt
Cooking
For cooking we will need a zucchini-zucchini and blue cheese.
Zucchini cut into thin strips or grate burner.
For cooking we take a mix of sunflower and olive oils "Ideal".
On a heated pan pour oil, put chopped garlic.
Add the chopped (grated) zucchini and fry until transparent.
At the same time take tagliatelle or any other pasta shape (macaroni) and boil according to package instructions in salted water. Cook for 2 minutes less than instructed.
To the zucchini add dry white wine and cook over high heat until evaporated, stirring occasionally.
Add salt (not perezalit!), freshly ground black pepper.
Tagliatelle recline in a colander, put in a pan for the zucchini. Stir.
Add crumbled blue cheese, chopped parsley and cream.
Mix everything. Turn off the heat.
The dish is served hot, sprinkled with grated Parmesan cheese. Bon appetit!
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