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Whole wheat pennette with zucchini and hazelnut cream

ingredients

servings

4

Courgette

4 unit

Shelled walnuts

50 oz

Grated Parmesan cheese

2 spoons

Basil

3 leafs

Onion

1 unit

Extra virgin olive oil

to taste

Salt

to taste

Pepper

to taste

first courses from Italy

Whole wheat pennette with zucchini and hazelnut cream

Whole wheat pennette with zucchini and hazelnut cream

vegetarian with lactose with nuts source of C vitamins high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Whole wheat pennette with zucchini and hazelnut cream

The wholemeal pennette with zucchini and hazelnut cream will be perfect for a healthy and light family lunch, this cream will bind the dough by wrapping it with its velvety texture and its delicate flavor. It's a simple and cheap first course, which everyone likes to try!

Whole wheat pennette with zucchini and hazelnut cream step 1

step 1

Wash and check the courgettes, cut them into round slices or small cubes, as you prefer.

Whole wheat pennette with zucchini and hazelnut cream step 2

step 2

In a pan, brown the coarsely chopped onion in a little oil, when it is dried you can add the courgettes and cook them for about 10 minutes, or until they are soft. Season with salt and pepper.

Whole wheat pennette with zucchini and hazelnut cream step 3

step 3

You have to cool the zucchini, so in the meantime you can dedicate yourself to hazelnuts, which will be toasted for a few minutes and let cool.

Whole wheat pennette with zucchini and hazelnut cream step 4

step 4

With all the ingredients ready and at room temperature you can transfer them to the mixer and chop them, add the fresh basil and the Parmesan.

Whole wheat pennette with zucchini and hazelnut cream step 5

step 5

Cook the pasta once it is ready, drain it and season it with the zucchini cream, cover and sprinkle with the chopped hazelnuts.

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