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Buckwheat fusilli with zucchini and almonds

ingredients

servings

2

Fusilli corti bucati, pasta

150 oz

Cherry tomatoes

4 unit

Anchovies in oil

5 oz

Almonds

30 oz

Garlic

1 wedge

Fresh mint

5 oz

Extra virgin olive oil

1 spoon

Courgette

200 oz

first courses from Italy

Buckwheat fusilli with zucchini and almonds

Buckwheat fusilli with zucchini and almonds

with gluten with fish with nuts source of C vitamins high in potassium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Buckwheat fusilli with zucchini and almonds

A first light and balanced.

Buckwheat fusilli with zucchini and almonds step 1

step 1

Cut the zucchini into cubes regolari.Tritare almonds coarsely.

Buckwheat fusilli with zucchini and almonds step 2

step 2

Dissolve the anchovies in a little oil with the garlic in a frying pan and then add the zucchini.

Buckwheat fusilli with zucchini and almonds step 3

step 3

Cook over high heat for a few minutes, then add the tomatoes into 4 pieces and reduce heat.

Buckwheat fusilli with zucchini and almonds step 4

step 4

Cook for 5 minutes, adding a little of the pasta cooking water.

Buckwheat fusilli with zucchini and almonds step 5

step 5

Cook the fusilli al dente and cook them in a pan with the zucchune.

Buckwheat fusilli with zucchini and almonds step 6

step 6

Remove from heat add freshly ground pepper, fresh chopped mint and almonds.

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