Spaghetti with zucchini and walnuts. I was looking for a recipe to use some zucchini when I remembered I had a package of spaghetti in my pantry. The secret to a quick recipe is to prepare all the other ingredients while the water is boiling. You need to have everything ready before you add the pasta to the water. This recipe prepares quickly, so get ahead of the game by preparing the sauce. You will have a great result in taste!
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- DifficultyVery easy
- Serving3 people
- 12 ouncesspaghetti (350 g)
- 3 tablespoonsolive oil
- 1/2 cupwalnut halves, roughly chopped
- 1 clovegarlic
- 1/4 cupgrated Parmesan (30 g)
- 1 cupcream cheese (250 g)
- 1 tablespooncoarse salt
- 12 cupswater (3 liters)
- parsley (fresh)
Preparation Spaghetti with zucchini and walnuts
Cook the pasta in plenty of salted water, (follow the instructions on the packet) in the meantime cut the zucchini into julienne, then put them in a large pan with the garlic clove, olive oil and parsley washed and chopped finely.
Cook for a few minutes until the zucchini is tender, season with salt. Add the cream cheese at this point, stir to form a creamy mixture.
Crush the walnuts and add them to the zucchini, if necessary because the sauce is too full-bodied add a bit of pasta cooking water, cook for 5 minutes.
When the pasta is ready, always test the cooking time if you like, drain it using a pasta drain. Add the zucchini mixture to the pasta and stir to combine. Sprinkle with Parmesan cheese before serving.
This dish is easy, quick, and ideal for using up zucchini. Serve hot